This Vegan Tofu Ricotta Stuffed Shells Recipe is a delicious and satisfying dish that showcases the versatility of tofu. The creamy tofu ricotta filling is packed into large pasta shells and baked in marinara sauce, making it a perfect meal for any occasion.
This recipe is straightforward and ideal for anyone looking for a hearty vegan option. It’s a great way to enjoy a classic Italian dish while adhering to a plant-based diet.
Easy Vegan Tofu Ricotta Stuffed Shells
These stuffed shells feature a flavorful tofu ricotta made with herbs and spices, providing a delightful texture and taste. The dish takes about 1 hour from start to finish and serves 4 people.
Ingredients
- 12 large pasta shells
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Pasta: Boil the pasta shells according to package instructions until al dente. Drain and set aside.
- Make the Tofu Ricotta: In a mixing bowl, crumble the pressed tofu. Add nutritional yeast, lemon juice, garlic powder, dried basil, dried oregano, salt, and pepper. Mix until well combined and creamy.
- Stuff the Shells: Fill each pasta shell with the tofu ricotta mixture, using a spoon or your hands.
- Prepare the Baking Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until heated through.
- Serve: Garnish with fresh basil if desired and serve hot.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 18g
- Carbohydrates: 36g
