This is the most fun thing to make and eat! It was so well received when I posted it on Instagram last week that I knew that I had to post this this Wednesday!
I first discovered this recipe on a frenzy to find new ways to eat pasta. As much as I love ricotta and all the cheese products, I can't help but feel uncomfortably stuffed after I eat it. This tofu-ricotta was such a win! It's yummy, light, yet creamy.
This recipe is surprisingly easy and looks like a million bucks!
Stuffed Pasta Shells
- 1 box of jumbo pasta shells
- 2 boxes of tofu
- 4 pieces of celery
- 1 package of frozen spinach
- 4 cups of tomato sauce
- Salt, pepper, and italian seasoning
Remove the tofu blocks from the packaging and place between 2 plates to begin to press out the liquids, check on this between tasks to pour out excess liquid
Prep the celery and small dice
While you dice, you can set a medium pot of water to boil for the spinach
When the water comes to a boil, add the spinach in, cook for about 3 mins, or until the ice chunks have melted
Pour through a fine colander and squeeze out as much water as you can
Bring a large pot of water to boil
In the mean time, use a medium sized bowl, begin to crumble the tofu, achieving a cottage cheese-like size
Stir in the spinach, celery, and pinch Italian seasoning
Season to taste with salt, pepper, and Italian seasoning
Cook pasta according to the box instructions, taking care not to overcook
Preheat the oven to 375 F
Prepare the baking pan by spreading a thin layer of sauce
Once the pasta shells have been drained and are cool enough to touch, stuff them with the tofu-ricotta mixture
Arrange into your prepped baking pan
Top off each of the shells with additional spoons of the tomato sauce
Bake for 20 mins and serve!
Enjoy and have fun with this one! If you do make it, I'd be so excited to see! Let me know what you think of it!