Plant-based meals don’t always have to be “healthy” or “light”. They can also be hearty and indulgent. That’s why I love these tofu ricotta stuffed shells. I’m a sucker for a good pasta dish, but what I like most about this dish is that it’s not only delicious but it’s packed with protein on its own. No need to add any mock meats (unless you want to) or beans, because the tofu is not only the “cheese” in this dish, but it’s also the protein source.
WHAT YOU NEED TO MAKE TOFU RICOTTA STUFFED SHELLS
- Jumbo Shells: It’s important that shells are big enough to hold the filling.
- Pasta Sauce: Any red sauce will do or even a cream sauce like my cashew alfredo sauce.
- Firm Tofu: I like to use an extra firm in most cases, but a regular firm works great too.
- Nutritional Yeast: to add a cheesy flavor and extra nutrients.
- Olive Oil: to add fat and flavor.
- Apple Cider Vinegar: adds a sour cheese-like flavor.
- Spices: Italian seasoning and garlic powder.
- Salt: to heighten the flavors.
HOW TO MAKE TOFU RICOTTA STUFFED SHELLS
- Press the tofu and drain any excess liquid.
- Crumble the tofu into a food processor or blender.
- Add the flavors. Add the apple cider vinegar, oil, nutritional yeast, Italian seasoning, garlic powder, and salt.
- Blend until the tofu ricotta is smooth and creamy with no chunks remaining.
- Cook the jumbo shells according to package instructions.
- Drain the shells and allow them to cool to the touch.
- Add the pasta sauce to a medium-sized baking dish.
- Fill the shells. Using a spoon or a piping bag, fill the shells until they are full.
- Arrange the shells in a single layer into the sauce.
- Bake for 20-25 minutes on 375 degrees F.
- Let it cool before serving.
I hope you enjoy this recipe as much as I do!