Stuffed Pasta Shells with Ricotta-Tofu-Spinach Filling

stuffed pasta shells
We are a family of Italian food lovers. While V almost always takes angel hair pasta when we are at any Italian restaurant, I have tried most of the different options available. I love different cheese stuffed pastas/lasagnas, but I feel really guilty about eating them. I wanted to find out a good alternative to all the cheese, without changing the taste. Then last week, I watched a cooking show where Laura used tofu in the stuffing. I was not paying attention, so I don’t remember if she used only tofu or mixed something else with it. I loved her idea of using tofu. Now, I can make these stuffed shells/lasagnas without feeling too guilty about eating so much cheese. I am still not ready to move completely to tofu filling – I still love the cheese, so I am going to continue mixing both as of now.

Instead of plain tomato sauce, I use my vegetable-tomato sauce – I use a little tomato paste to make it thick. We loved it, so I am going to make this once in a while.

15 jumbo pasta shells
4 oz (approx) ricotta cheese
4 oz (approx) soft tofu
2 tbl spn + 1/4 cup parmesan cheese
1 cup spinach
1/4 cup onions
1/2 tea spn dried basil (optional)
Olive oil
1 and 1/2 cups (approx) pasta sauce – I use homemade sauce

Cook the pasta shells according to instructions on the packet.
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Heat olive oil and add onions and salt. When they become translucent, switch off heat and add chopped spinach. Cover and leave for few minutes.  Then mix it well. Let it cool.
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Now in a bowl, crumble tofu, ricotta cheese. Add 2 tbl spn parmesan cheese, spinach mixture, basil, salt and mix well.
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Stuff the pasta shells with the mixture.
Preheat oven at 350F for about 10 mins.
In a oven safe dish, spread half of the pasta sauce. Line the stuffed shells on top. Then spread another layer of remaining sauce. Spread parmesan cheese on top.
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Cover the dish with aluminum foil. Bake at 350F for 30mins.
Then remove the aluminum foil and bake for another 10 mins.
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Serve hot.

Serves :3
Preparation time : 20 mins + baking time

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9 thoughts on “Stuffed Pasta Shells with Ricotta-Tofu-Spinach Filling”

  1. I have been meaning to try stuffed pasta shells for a long time now, but I am the only one willing to eat 🙁 M is not into all this and S has a limited appetite 🙁
    But I really like this recipe and maybe will make it and share with friends!
    When u say soft tofu, that is the silken one right?

    1. Yes Pallavi. I was looking for silken tofu but the pack had soft tofu written on it. Both are good. Btw, I did not expect Ishaan to eat it, but he did.

  2. I have to try this, and I’m sure it will taste great without ricotta.

    I recently made apple halwa, following your recipe. It was just divine!

    Thanks again for sharing so many tasty recipes.

    Blog: global vegan fare

  3. Yummalicious !! … will certainly try it … keep posting Italian food recipes ..we too are a Italian food loving family from Mumbai …

  4. I tried this yesterday and my little one and my husband loved it. Thanks Shilpa ! I have now become a regular at and learning a lot of good stuff . 🙂

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