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Tofu “Ricotta” Stuffed Pasta Shells


  • 2 cups of spinach
  • 2 cups of pasta sauce
  • 0.25 cup cashews
  • Juice from 1/2 large lemon
  • 0.33 cup nutritional yeast
  • 1 tbs dried basil
  • 1 tbs dried oregano
  • 1 tsp salt
  • 1 dash black pepper
  • 0.25 tsp onion powder
  • 2 tbs plant milk
  • 1 tbs olive oil
  • 0.75 container (16 oz ea.), Large Pasta Shells (25 shells)
  • 1 block of firm tofu


  1. Soak cashews in hot water for 30 minutes
  2. Preheat oven to 350 degrees F.
  3. Cook pasta according to box instructions
  4. Blend cashews with plant milk until smooth
  5. Add tofu, spices, oil, nutritional yeast, and lemon juice. Blend until smooth.
  6. Add cheese sauce to spinach and mix until evenly distributed.
  7. Pour 1 cup of pasta sauce into a baking dish, spread out evenly.
  8. Fill each pasta shell with a spoonful of the cheese and spinach mixture, adding each filled shell to the baking dish.
  9. Evenly pour remaining pasta sauce across the top of the shells. Scrape your cheese sauce container and add dollops across the top of the sauce.
  10. Bake for 15-20 minutes, or until top cheese starts to golden.
  11. Top with garlic salt, pepper, and fresh herbs


  • Serving Size: 5 shells
  • Calories: 395
  • Protein: 22g