Vegan Stuffed Shells with Ricotta Cheese & Spinach

Vegan Stuffed Shells with Ricotta Cheese & Spinach
  • 2 cups Gluten Free Shell Pasta
  • 1/2 teaspoon Marinara Sauce
  • Spinach
  • Organic Nutritional Yeast
  • tofu
  • salt
  • cloves
  • garlic
  • Italian seasoning
  • veggie broth


  1. Preheat oven to 350ยบ
  2. Cook pasta shells according to package instructions
  3. In a blender or food processor, add the crumbled tofu (I just used my hands to break up the tofu), nutritional yeast, salt, garlic, and Italian seasoning. If using a blender, start on the slow speed and gradually increase to a higher speed. Be sure to scrape down the sides halfway through. * If you feel like you need to add liquid, add 1-2 tsp of veggie broth at a time. Be careful not to make it too thin*
  4. Add in the chopped spinach and pulse 1-2 times if using a food processor and just blend for 10-15 seconds if using a blender/Vitamix - you should be able to see the spinach pieces in your ricotta.
  5. Start stuffing the shells with either a spoon or piping bag.
  6. In a cast iron skillet, deep baking dish, or any other deep pan - add some of the marinara sauce to the bottom
  7. Add the stuffed shells in your preferred way and top with additional marinara sauce
  8. Bake in the oven for 10-13 minutes
  9. Garnish with fresh basil and enjoy :)