Ultimate Italian Stuffed Shells with Tofu Ricotta
Italian cuisine has long been celebrated for its rich flavors and comforting dishes, and my Ultimate Italian Stuffed Shells with Tofu Ricotta brings all the traditional goodness into the realm of plant-based diets. Tofu ricotta, the star of this dish, offers a healthier alternative to traditional ricotta
October 15, 2024
This post may contain affiliate links. Read my full disclosure here.
cheese. Made from tofu blended with garlic, nutritional yeast, and herbs, it mimics the creamy texture and cheesy taste without the saturated fats and cholesterol found in dairy products. This makes it not only suitable for vegans but also a heart-healthy option for anyone looking to reduce their dairy intake.
While traditional stuffed shells often feature pasta shells made from refined white flour, there’s no need to fret about indulging in moderation. A jumbo shells provide a perfect canvas for holding the flavorful tofu ricotta mixture, and when enjoyed mindfully, they add that classic texture and taste to the dish. Moderation is key, and pairing these shells with a fresh green salad or steamed vegetables rounds out a balanced meal that satisfies both cravings and nutritional needs.
One of the best aspects of my Ultimate Italian Stuffed Shells is how perfect they are for batch cooking. They freeze beautifully, making them a fantastic option for meal prep. You can easily make a large batch, freeze them in portions, and take out only what you need for dinner—whether you’re cooking for one, two, four, or six family members. This flexibility saves time on busy nights while still allowing you to enjoy a restaurant-quality pasta dish at home. Simply pop them in the oven, and you’ll have a delicious, satisfying meal ready with minimal effort!
Lastly, preparing my Ultimate Italian Stuffed Shells with Tofu Ricotta is not just about creating a meal—it’s about recreating the experience of dining at your favorite Italian restaurant. The creamy tofu ricotta blended with savory herbs, nestled inside tender pasta shells and bathed in marinara sauce, delivers a burst of flavors reminiscent of a high-end pasta dish. Whether enjoyed as a family dinner or served to impress guests, this dish promises to elevate any dining occasion with its comforting familiarity and plant-powered goodness. Embrace the flavors of Italy with a plant-based twist and discover how satisfying and delicious meatless Italian cuisine can truly be.
Grocery List
Produce
lemon
Pantry
extra-firm tofu
nutritional yeast flakes
white miso paste
garlic granules powder
onion granules
ground nutmeg
jumbo Pasta Shells
favorite pasta sauce
Misc
dried oregano optional
dried basil optional
pepper
salt
Add-Ins and Substitutions
Adding spices to vegan ricotta can enhance its flavor and make it more versatile for different dishes. Here are some great spices and herbs you can add to vegan ricotta:
Storing
One of the other great things about this recipe is you can make it ahead if you want to meal prep a bit. This will keep in the fridge for 4 – 5 days, just keep it in a good air tight sealed container to keep as fresh as possible.
They freeze beautifully for up to 3 months, making them a fantastic option for meal prep. You can easily make a large batch, freeze them in portions, and take out only what you need for dinner—whether you’re cooking for one, two, four, or six family members.
Nutrition 411
Tofu is made from condensed soy milk in a process similar to cheese making. It’s often made from GMO soybeans, so if you are worried about GMOs, organic tofu is your best option. It is low in calories but high in protein and fat. It also contains many important vitamins and minerals, including calcium and manganese. All soy foods, including tofu, contain isoflavones, which are believed to be the main cause of tofu’s health benefits. It may improve several markers of heart health. Still, more studies are needed. Adding tofu to your diet may also help reduce your risk of certain cancers, help protect against diabetes, improve bone mineral density and brain function, and reduce symptoms of menopause and depression. Note that further studies are necessary for the many claims of its benefits. (Trusted source.)
Tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water. They are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate. The lycopene in tomatoes is one of the most abundant plant compounds in tomatoes. It’s found in the highest concentrations in tomato products, such as ketchup, juice, paste, and sauce. Studies show that tomatoes and tomato products may reduce your risk of heart disease and several cancers. This fruit is also beneficial for skin health, as it may protect against sunburns. (Trusted source.)
Stuffed Tofu Ricotta Shells
Equipment
- Oven Proof Casserole Baking Dish
Ingredients
- 12 jumbo pasta shells
- 1 batch Ultimate No Dairy Ricotta
- 1 batch Classic Italian Tomato Marinara Sauce (Oil-Free Dairy-Free) or Simple Nutritious Quick Pumpkin Tomato Pasta Sauce (WFPB, Oil Free)
Instructions
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. ( You typically need to boil them for 10 to 12 minutes. Be sure to stir occasionally to prevent sticking, and check them a minute or two early to ensure they don't overcook. The shells should be firm to the bite but not hard.)
- Drain and set aside to cool slightly. (Center shell displayed in image).
- Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in the bottom of a baking dish. Stuff each cooked pasta shell with a generous spoonful of the tofu ricotta mixture and place it in the baking dish.
- Once all the shells are stuffed and arranged in the dish, cover them with the remaining marinara sauce.
- Cover the dish with aluminum foil and bake for 25-30 minutes, until the sauce is bubbling and the shells are heated through.
- Remove from the oven, garnish with fresh basil or parsley if desired, and serve hot. Enjoy!
Notes
More Tofu PF Recipes
Easy, Thick, and Creamy Vegan Tofu Mayonnaise
Lime Avocado Creme (No Dairy, No Oil)
Healthy Baked Vegan Spinach Artichoke Dip WFPB No Oil No Eggs
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
