Stuffed Tofu Ricotta Shells
Servings: 4 servings
Calories:
Stuffed Tofu Ricotta Shells are a delicious plant-based twist on the classic Italian dish, featuring tender pasta shells filled with creamy, herb-infused tofu ricotta. Baked to perfection with marinara sauce, this dish offers all the comforting flavors of traditional stuffed shells but with a healthier, dairy-free alternative. Ideal for meal prep, these shells freeze well and make weeknight dinners easy and satisfying.
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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
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.
