These tofu ricotta stuffed pasta shells are delicious and indulgent! The tofu provides protein and nourishment and the fresh marinara sauce adds a bold, savory flavor. Pair this with a light, spinach salad dressed with balsamic vinaigrette.

Tofu Ricotta-Stuffed Pasta Shells [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 20 jumbo pasta shells
  • 1 14-ounce package of firm tofu, or homemade tofu
  • 1/2 cup parsley
  • 2 garlic cloves, fresh
  • 1 large onion, cut finely
  • 2 tablespoons nutritional yeast
  • 1/2 lemon, juiced
  • 1 jar of organic marinara pasta sauce
  • Salt and pepper, to taste


To Make the Shells:

  1. Cook shells according to package until slightly underdone. Drain and rinse with cool water to prevent sticking.
  2. In a pan, cook the onion, garlic and parsley until golden. Once done season with salt and pepper
  3. Preheat oven to 355°F.

To Make the Ricotta:

  1. With a food processor process the tofu and nutritional yeast until smooth. Next, add in the onion mix and mix together with a spoon, finally pour lemon juice over the mix
  2. Pour a little sauce in the dish to just cover the bottom (this will help the pasta from sticking to the bottom of the dish). Use a spoon to fill each shell with the tofu ricotta mixture, and lay each shell in the dish. Pour leftover marinara evenly over the shells.
  3. Cover the dish with tin foil, poke a few holes in it, and then bake for 20-25 minutes.

    Discover more recipes with these ingredients

  • Pasta
  • Tofu


This site uses Akismet to reduce spam. Learn how your comment data is processed.