Spinach & Tofu Stuffed Shells Recipe

Name: Spinach & Tofu Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (24 ounce) box jumbo pasta shells; 2 ½ cups spaghetti sauce (or 1 jar of your favorite Ragu); 1 (10 ounce) box frozen spinach, thawed and squeezed dry; 1 (14 ounce) container soft tofu, drained; 1 (16 ounce) container cottage cheese; 1 cup mozzarella cheese, shredded; ½ cup parmesan cheese, shredded; 2 -3 garlic cloves, minced (or to taste); 1 teaspoon dried basil; ½ teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon pepper

Servings: persons

1 (24 ounce) box jumbo pasta shells
2 ½ cups spaghetti sauce (or 1 jar of your favorite Ragu)
1 (10 ounce) box frozen spinach, thawed and squeezed dry
1 (14 ounce) container soft tofu, drained
1 (16 ounce) container cottage cheese
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, shredded
2 -3 garlic cloves, minced (or to taste)
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper

1
Prepare shells al dente, per package directions.
2
Drain and set aside.
3
Combine all other ingredients except spaghetti sauce in a large mixing bowl, reserving 1/4 C (or desired amount) of mozerella.
4
Spray a 9x13 baking dish (or equivilant) with non-stick spray and spread 1/2 C sauce into the bottom.
5
Using a spoon, carefully fill shells with cheese mixture, placing snuggly together into baking dish, open side up.
6
Pour remaining sauce over shells, and top with mozerella, as desired.
7
Bake covered at 350 for 30-40 min, then uncovered until cheese is bubbly and golden (10-15 min).
8
Allow to sit for atleast 15-20 min before serving.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (24 ounce) box jumbo pasta shells, 2 ½ cups spaghetti sauce (or 1 jar of your favorite Ragu), 1 (10 ounce) box frozen spinach, thawed and squeezed dry, 1 (14 ounce) container soft tofu, drained, and more.

Yes, Spinach & Tofu Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach & Tofu Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions