Tofu Ricotta Stuffed Shells
Jumbo pasta shells just beg for a creative filling, but sometimes it can be even more delicious to keep it simple. Crumbled tofu can be mixed with herbs to create a classic ricotta-like filling that can be stuffed into the oversized shells. To keep with the theme of simplicity, you only need to add a basic marinara sauce to go over and under the shells in a baking dish.
That’s it—simple, delicious, and did I mention cheap? A dish of 16 to 18 shells (enough for two to three people) costs only $5 to make.
Enjoy!
Tofu Ricotta Stuffed Shells
6 oz. (1/2 12-oz. pkg.) uncooked jumbo shells
1 14-oz. package extra firm tofu, drained
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
2 tsp. dried basil
2 tsp. dried parsley
1 tsp. dried oregano
1/4 tsp. garlic powder
1/2 tsp. salt
1 24-oz. jar vegan marinara sauce
- Preheat the oven to 400°F. Cook the jumbo shells according to the directions on the package. Drain and set aside.
- Crumble the tofu into a large mixing bowl, then add the olive oil, lemon juice, basil, parsley, oregano, garlic powder, and salt. Stir until just combined.
- Pour 1/3 of the marinara sauce into the bottom of a 9-inch-by-13-inch glass dish.
- Spoon a large dollop of the tofu mixture into each shell and place in the dish. Continue until you have formed four rows of four or five shells each, then top with the remaining marinara sauce.
- Cover with aluminum foil and bake for 30 minutes.
Makes 2 to 3 servings
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