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Tofu Ricotta Stuffed Shells

Tofu Ricotta Stuffed Shells

  • Total Time: 1 hour 15 minutes
  • Yield: 3 1x


Units Scale
  • 12 Jumbo Pasta Shells
  • 1 Jar of Red Pasta Sauce
  • 1 Block Firm Tofu
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Italian Seasonings
  • 1 tsp Garlic Powder
  • 1 tsp Salt


  1. Press tofu for 5-10 minutes to drain excess liquid.
  2. Crumble the tofu in a blender or food processor.
  3. Add apple cider vinegar, olive oil, Italian seasoning, salt, garlic powder, and nutritional yeast.
  4. Blend until smooth and spices are fully incorporated.
  5. Bring a large pot of water to a boil.
  6. Preheat oven to 375° F.
  7. Cook the pasta shells according to package instructions.
  8. Drain the shells and allow to cool.
  9. Add the whole jar of pasta sauce to a medium-sized baking dish.
  10. Spoon or pipe the tofu ricotta filling into the shells until full.
  11. Arrange the shells in a single into the sauce.
  12. Bake for 20-25 minutes.
  13. Allow to cool before serving.
  14. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course

Keywords: dinner, pasta sauce, plant-based, ricotta, stuffed shells, tofu