Description
Creamy Spinach Tofu Shells are the perfect balance of comfort and health. These tender pasta shells are stuffed with a savory tofu and spinach filling, all smothered in a velvety cream sauce and baked to golden perfection.
Ingredients
- Jumbo Pasta Shells: 20 shells
- Firm Tofu: 1 block (14 oz), pressed and crumbled
- Fresh Baby Spinach: 4 cups, chopped
- Garlic: 3 cloves, minced
- Olive Oil: 2 tablespoons
- Nutritional Yeast: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Plant-Based Cream or Cashew Cream: 1 cup
- Marinara Sauce: 1 ½ cups
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil your baking dish.
- In a skillet, heat olive oil and sauté garlic for 1 minute. Add chopped spinach and cook until wilted.
- In a bowl, combine crumbled tofu, spinach mixture, lemon juice, nutritional yeast, salt, and pepper. Mix until creamy.
- Spread a layer of marinara sauce over the bottom of your baking dish.
- Stuff each pasta shell with the tofu-spinach mixture using a spoon and place them in the dish.
- Pour plant-based cream over the shells, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes.
- Let rest for 5 minutes. Garnish with fresh herbs if desired and serve warm.
Notes
- Use a piping bag to stuff shells for a neater presentation.
- Let the tofu mixture sit for a few minutes to meld flavors before stuffing.
- Broil the top for 2–3 minutes for a golden, crispy finish.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg
Keywords: creamy tofu pasta, vegan stuffed shells, spinach tofu pasta, dairy-free pasta bake