This blog post is sponsored by Primal Kitchen. All opinions are my own.
Stop stressing over Valentines Day dinner. I got you!
Whether you’re celebrating Valentine’s Day or not you should definitely try these Tofu Ricotta Stuffed Shells. Large pasta shells stuffed with a creamy vegan ricotta cheese, and topped with mozzarella cheese, crushed red pepper, cherry tomatoes, and fresh basil.
Have you ever made vegan ricotta cheese? Not only can it be made in 5 minutes or less but it is packed with plant protein since the main ingredient is tofu. For the tofu you can use either firm or extra firm tofu.
To make the vegan ricotta cheese you will combine all of the ingredients in a high powered blender or food processor and pulse until the mixture has turned into a creamy texture similar to a ricotta cheese. For this ricotta cheese I added 1 ½ cup of fresh spinach. You can modify this and add either more or less spinach.
TIPS WHEN MAKING YOUR STUFFED SHELLS
- I used a 9 x 13 inch baking dish. However, you can use whatever size pan you have on hand for your stuffed shells. Just keep in mind that if you use a smaller pan you will have to adjust the measurements. Or you can just use multiple small pans.
- Stuffing your shells is the fun part. To stuff the shells I recommend putting the tofu ricotta in a piping bag. If you do not have a piping bag you can make your own by filling a zip lock bag up with the cheese. Push the cheese to one corner of the bag and make a small cut on the corner.
- You can also use a spoon to add the cheese to your shells. It just might get a little messy since the cheese is super thick and creamy.
- Place your stuffed shells on top of the sauce. You can arrange the shells in an order that is best for you. For this size pan I randomly arranged them to fit as many shells as possible.
- Lastly, top the shells with vegan mozzarella cheese and cherry tomatoes. If you do not have cheese you can skip this step, but I highly recommend it. Bake your pasta for 10-15 minutes or until the cheese is hot and bubbly. If you are using dairy-free cheese you might have to bake it for longer.
I topped the stuffed shells with crushed red pepper, cherry tomatoes, and fresh basil. However, you can get super creative with what you top your pasta with. Some other great toppings include…
For this sauce I used Primal Kitchen’s Arrabbiata Marinara Sauce. This spicy pasta sauce is made with avocado oil, organic diced tomatoes, and crushed red chiles. Not only is this sauce packed with flavor but is Keto certified, certified Paleo, and Whole30-Approved, gluten-free, dairy-free, and vegan!
Interested in trying this sauce use code ITSALLGOODVEGAN on primalkitchen.com.
With this affiliate code I will receive a very small commission.
If you make these Tofu Ricotta Stuffed Shells I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
These Tofu Ricotta Stuffed Shells are:
Packed with Flavor
Easy to Assemble
Tofu Ricotta Stuffed Shells
Large pasta shells stuffed with a creamy vegan ricotta cheese, and topped with mozzarella cheese, crushed red pepper, cherry tomatoes, and fresh basil.
- 2 tsp oil, I used avocado oil
- 8 ounces of baby bella mushrooms, chopped
- 1 tsp salt
- 1 tsp pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 jar (23.5 ounces) of Primal Kitchens Arrabbiata Pasta Sauce
- 8 ounces jumbo pasta shells
- 14 ounce container firm or extra firm tofu, drained and patted dry
- ½ small lemon, seeded and juiced
- ¼ cup unsweetened dairy-free milk, I used soy
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 Tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 ½ cup fresh spinach
- 1 cup cherry tomatoes
- 1 cup dairy-free mozzarella cheese
- 1 tsp crushed red pepper
- 1 Tbsp fresh basil, chopped
- Preheat the oven to 400 degrees Fahrenheit (204 C).
- Make the pasta sauce. Heat a medium pan on medium heat. Add the oil, mushrooms, and cook for 3-4 minutes. Combine the jarred pasta sauce, salt, pepper, oregano, and thyme. Mix until well combined and set sauce aside.
- Bring a large pot of water to boil. Add the pasta and cook according to the back of the package. Drain water, and set aside.
- In a high powered blender or food processor combine all the tofu ricotta ingredients. Pulse until the mixture becomes smooth and creamy, similar to a ricotta cheese texture.
- Coat the 9 x 13 inch baking dish with the pasta sauce.
- Assemble pasta shells by piping each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
- Sprinkle shells with vegan mozzarella cheese and cherry tomatoes. Bake for 15-20 minutes or until hot and bubbly. Top with crushed red pepper and fresh basil.
- Don’t have fresh spinach? Just skip adding spinach altogether. Using frozen spinach will add too much water making the vegan ricotta mixture runny.
- Are you gluten-free? If so, use gluten-free pasta shells.
- Not a fan of vegan cheese? No worries, just skip adding it.
Thank you to Primal Kitchen for sponsoring this post! I love working with brands that I recommend and love. I appreciate your support!
I often forget about these beautiful big shells!
Just made this and it’s DELISH!! Do you think I can freeze it? I made a triple batch!! So good!
Hi Gina! I am so happy you enjoyed them. You can freeze them I just recommend freezing before baking them. I hope this helps 🙂
Wow- these look so delicious!