Stuffed Pasta Shells

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

Serves 5

  • 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!