Triple Threat Tofu Ricotta Stuffed Shells
Hi, my name is Ally and I don’t eat enough green leafy vegetables.
Eating green + leafy veggies is one of those things that we know we’re supposed to do (like flossing, drinking more water, and getting 8 hours sleep), but we have a hard time sticking to our guns and actually remembering to do it (kinda like flossing, drinking more water, and getting 8 hours of sleep). Or if you’re like me, we remember but damn it a side of fries sounds so much better than a salad.
My solution for boosting the greens in my life? Well, like a parent cooking for a picky child: hide them in other foods. In the end, I’m both the parent, satisfied that I’ve created something both tasty AND nutritious, and the child, just happy to be eatin’ saucy pasta. Everyone wins.
These Triple Threat Tofu Ricotta Stuffed Shells get their green power from a blend of kale, spinach, and parsley blended into a tofu mixture that replicates the salty, smooth, creamy taste of dairy based ricotta cheese.
Not only are they delicious, they’re quick. Simply blend up the tofu ricotta, cook the greens, stuff the shells, then leave ’em in the oven to bake. Dinner in under an hour. Just don’t expect any leftovers…
pasta shells stuffed with a tofu based ricotta, blended with 3x the greens: kale, spinach, and parsley, then topped with marinara and baked till delicious
- 1 block firm/extra firm tofu pressed
- 2 tbsp lemon juice (fresh is best!)
- 1.5 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 2 cups kale washed + chopped
- 2 cups spinach washed + chopped
- 2 tbsp fresh parsley washed + chopped
- nondairy milk optional, see notes
- 1 box jumbo pasta shells recipe makes about 20 shells
- 1 jar marinara sauce
- vegan parmesan see notes
Preheat oven to 350°.
Cook shells according to package directions. When finished, place into a colander or large bowl and rinse thoroughly with cold water to stop them cooking and make them easy to handle. Set aside.
In a blender or food processor, blend together pressed tofu, lemon juice, nutritional yeast, salt, and garlic powder. Stop machine + scrape down sides as needed until mixture is smooth, just a few minutes total. If needed, add more seasoning or lemon juice to taste.
In a skillet over medium heat (or microwave), cook down the chopped kale until dark green and tender, 1-2 minutes, then add parsley and spinach. Cook for another 1-2 minutes, until all greens are cooked down.
If needed, sprinkle just a tiny amount of water over the greens as they cook to prevent sticking.
Scoop tofu mixture into a medium bowl, then add cooked greens. Mix well.
Spread about 1-1 1/2 cups of marinara sauce onto bottom of a casserole dish. Fill cooked shells with tofu ricotta mixture (see Notes) and place in rows into casserole dish. Top shells with remaining marinara to taste. Sprinkle on parmesan to taste.
Cover casserole dish and place into pre-heated oven. Bake for 30 minutes, then uncover and bake for another 5-10 minutes.
Remove from oven, let cool slightly, and serve!
- If using a blender to make the tofu ricotta, you can add a few tablespoons of nondairy milk to help everything moooove.
- This recipe makes enough filling for about 20 jumbo sized shells.
- The easiest way to fill the cooked shells IMO, is to scoop your tofu ricotta into a ziplock bag, snip off a corner, then fill each shell by squeezing, pastry bag style. Easy peasy!
- If you'd like top shells before baking with shredded nondairy mozzarella for an ooey-gooey cheesy delicious pasta bake.
- Vegan parmesan can either be bought at some grocery stores or made at home! My favorite is a fine blended mix of raw cashews, garlic powder, salt, and a little nutritional yeast.