This recipe for stuffed shells is a family and client favorite and a go-to comfort food for as long as I can remember. These delightful shells are filled with a rich and savory almond tofu ricotta, a bit of garlicky spinach, smothered in marinara sauce, and baked to perfection. I’m excited to share this beloved recipe with you. Let me know what you think! 🙂Print
These stuffed shells are perfect for sharing with loved ones, and they’re sure to become a family favorite in your home too. Enjoy the creamy, savory goodness of these stuffed shells. Bon appétit!
For the ricotta:
2 cups of fresh spinach, chopped
2 garlic cloves, minced
1–2 Tablespoons olive oil
1 block of firm tofu, drained and crumbled in tiny pieces
2 cups of blanched almonds
1 Tablespoon nutritional yeast
juice of 1 lemon
1 teaspoon salt
1 teaspoon oregano
black pepper to taste
1 Cup water
For the Stuffed Shells:
1 box jumbo pasta shells
68 oz marinara
Preheat oven to 350 degrees.
Cook the jumbo pasta shells according to the package instructions. Drain and spread out in one layer on a parchment lined baking sheet to cool without sticking together.
Prepare the ricotta filling by first sautéing the spinach with garlic and olive oil. Set aside into a large bowl. Add the crumbled tofu. Place the remaining ingredients in a high speed blender, add a splash of water if necessary, pour the almond cream over the tofu spinach mixture and stir until well incorporated.
Pour a bit of marinara sauce into the bottom on a large baking dish. Generously spoon the ricotta into the shells and lay them in tidy rows across the marinara. Drizzle stuffed shells with additional marinara, cover dish with foil and bake for about 30 minutes, remove foil and bake for another 10 minutes. Cool briefly before serving.