Jumbo pasta shells filled with creamy spinach ricotta, baked in marinara until bubbly
⏱ Time
45 minutes
🍽 Serves
4–6
🧾 Ingredients
Pasta
- 20–24 jumbo pasta shells
- Salted water, for boiling
🧀 Vegan Spinach Ricotta
- 14 oz extra-firm tofu, drained
- 2 tbsp olive oil
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 clove garlic (or ½ tsp garlic powder)
- ¾ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder (optional)
- 1½ cups fresh spinach, finely chopped (or frozen, thawed & squeezed dry)
🍅 For Assembly
- 2–2½ cups marinara sauce
- Optional topping: vegan mozzarella or extra nutritional yeast
- Fresh basil or parsley, for garnish
🍽 Instructions
1. Cook the Shells
- Boil shells in well-salted water until just al dente.
- Drain and set aside to cool slightly.
2. Make the Spinach Ricotta
- Add tofu, olive oil, nutritional yeast, lemon juice, garlic, salt, pepper, and onion powder to a food processor.
- Blend until creamy but slightly textured (ricotta-like).
- Fold in chopped spinach by hand.
3. Assemble
- Preheat oven to 375°F / 190°C.
- Spread 1 cup marinara in a baking dish.
- Spoon ricotta mixture into each shell and arrange in dish.
- Cover with remaining marinara.
- Sprinkle with vegan cheese if using.
4. Bake
- Cover with foil and bake 25 minutes.
- Uncover and bake 10–15 minutes until bubbly and lightly golden.
🌿 Serving Ideas
- Garlic bread or vegan focaccia
- Simple green salad
- Roasted veggies on the side
✨ Tips & Variations
- Extra cheesy: Add 2–3 tbsp vegan cream cheese to ricotta
- Protein boost: Mix lentils or white beans into filling
- Gluten-free: Use GF jumbo shells
- Make ahead: Assemble up to 24 hours in advance and bake later
