Does tofu ricotta actually taste like real ricotta?

It's not a perfect match, but it gets surprisingly close. The nutritional yeast adds a savory, cheese-like flavor, the lemon juice brings the same tang you'd get from dairy ricotta, and pulsing (rather than fully blending) the tofu gives it a similar curd-like texture.

Can I use silken tofu instead of extra-firm?

Extra-firm is recommended here because it holds its shape once stuffed and baked. Silken tofu has a much higher water content and will make the filling too loose to stay inside the shells.

What can I use instead of nutritional yeast?

Nutritional yeast is what gives the filling its cheesy flavor, so it's worth seeking out if you can. In a pinch, a tablespoon of white miso paste can add a similar savory depth, though the flavor will be a bit different.

Can I make this recipe ahead of time?

Yes. You can make the filling up to 3 days in advance and store it in the fridge, or fully assemble the dish (unbaked) up to 24 hours ahead and bake it right before serving.

Are jumbo pasta shells gluten-free?

Not all of them — regular jumbo shells are made from wheat. Look for a gluten-free jumbo shell made from brown rice, chickpea, or a rice-and-corn blend; most major gluten-free pasta brands now carry a jumbo shell shape.

Can I freeze tofu ricotta stuffed shells?

Yes, both before and after baking. See the Storage Instructions section above for specific timing.

Tofu Ricotta Stuffed Shells (Vegan, Gluten-Free)

Description

These tofu ricotta stuffed shells are rich, herby, and 100% plant-based, baked in marinara for an easy vegan, gluten-free dinner.

Ingredients

Units Scale

For the shells:
1 (12 oz) box gluten-free jumbo pasta shells (about 20-24 shells)
Salt, for the pasta water
For the tofu ricotta filling:
1 block (14-16 oz) extra-firm tofu, pressed
1/4 cup nutritional yeast
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons fresh basil, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
5 oz fresh baby spinach, sautéed and roughly chopped (or 1 cup thawed frozen spinach, squeezed dry)
2 tablespoons fresh parsley, chopped
For assembly:
24 oz (about 3 cups) marinara sauce, divided
1/2 cup shredded dairy-free mozzarella (optional)
Fresh basil, for garnish
Red pepper flakes, for garnish (optional)

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Instructions

Press the tofu for at least 15 minutes to remove excess water — this keeps the filling from turning watery once baked. While it presses, bring a large pot of salted water to a boil and cook the pasta shells 1–2 minutes shy of the package’s al dente time, since they’ll finish cooking in the oven. Drain and lay them out in a single layer so they don’t stick together.
Crumble the pressed tofu into a food processor along with the nutritional yeast, lemon juice, olive oil, garlic, oregano, basil, salt, pepper, and red pepper flakes. Pulse until the mixture looks like ricotta — thick and a little chunky, not perfectly smooth. Fold in the chopped spinach and parsley by hand. Taste and adjust the salt and lemon as needed.
Using a spoon or a piping bag with the tip cut off, fill each cooked shell generously with the tofu ricotta mixture — about 1 to 1 1/2 tablespoons per shell, depending on size.
Preheat the oven to 375°F (190°C). Spread about 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Nestle the stuffed shells into the dish in a single layer, open-side up. Spoon the remaining marinara sauce over the top, making sure each shell gets covered. Sprinkle with dairy-free mozzarella, if using.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbling and the cheese (if using) is melted and lightly golden. Let the dish rest for 5 minutes, then top with fresh basil and a pinch of red pepper flakes before serving.

Notes

Press the tofu for at least 15 minutes before using.
Nutrition information is an estimate and will vary based on the specific brands of pasta, marinara, and dairy-free cheese used.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner, Lunch
Cuisine: American, Italian

Nutrition

Serving Size: 1
Calories: 590
Sugar: 9 g
Sodium: 710 mg
Fat: 22 g
Saturated Fat: 3 g
Carbohydrates: 76 g
Fiber: 6 g
Protein: 26 g