Tofu and Spinach Stuffed Shells Recipe

Name: Tofu and Spinach Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. jumbo pasta shells; 12 cloves garlic, peeled and thinly sliced; 1/4 cup olive oil; 1 16-oz. block firm tofu, drained, rinsed, and patted dry; 2 Tbs. unpasteurized apple cider vinegar; 2 tsp. lemon juice; 2 tsp. white miso; 5 oz. baby spinach leaves (6 cups); 1 24-oz. jar prepared pasta sauce; 2 Tbs. chopped Kalamata olives, optional; 2 Tbs. chopped green olives, optional

Servings: persons

6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional

1
Preheat oven to 375F.
2
Cook pasta shells according to package directions.
3
Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
4
Bring garlic and olive oil to a simmer in small skillet over medium heat.
5
Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden.
6
Remove from heat, and set aside.
7
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth.
8
Transfer to medium bowl.
9
Heat large saucepan over medium heat.
10
Add spinach and 2 Tbs.
11
water, and cook 3 to 4 minutes, or until leaves are wilted.
12
Transfer to strainer, and squeeze out excess liquid.
13
Roughly chop, and stir into tofu mixture.
14
Spoon 2 Tbs.
15
filling into each pasta shell, and place in single layer in large baking dish.
16
Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling.
17
Let stand 10 minutes before serving.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 oz. jumbo pasta shells, 12 cloves garlic, peeled and thinly sliced, 1/4 cup olive oil, 1 16-oz. block firm tofu, drained, rinsed, and patted dry, and more.

Yes, Tofu and Spinach 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.

Tofu and Spinach Stuffed Shells

How did you like this recipe?

Frequently Asked Questions