Notice: Trying to access array offset on value of type bool in /customers/1/b/5/ on line 1528 Vegan Spinach & Tofu Ricotta Stuffed Shells | Spec Of Gold


I have a love-love type of relationship with pasta. This blog is fairly new but literally half the recipes are of the pasta variety. I’m fairly certain there has been some mix-up and I am actually italian instead of greek. I was born in Jersey, laugh way too loud and could have pasta for every meal. Yeah, definitely a mix-up.

Stuffed shells is the perfect weeknight meal. Make it the day before, throw it in the fridge and then stick it in the oven 30 minutes before supper time. Serve with fresh basil, a salad, bread and wine. Lots of wine.

This recipe is:




gluten free (use gluten free pasta)



Let’s get started:

Preheat oven to 400 degrees. Bring water and a pinch of salt to a boil. Throw in your jumbo shell pasta and cook 9 minutes or until box instructs. While your pasta is cooking add your garlic and spinach to a frying pan on medium heat. Cook until fragrant and spinach is wilted. Turn off heat.

Drain your tofu and add to a bowl with your italian seasonings, garlic/spinach mixture, lemon juice, salt, pepper & nutritional yeast. Optional but recommended: a pinch of red chili flakes. Use a potato masher or your fork to evenly combine.



When shells are finished cooking drain and rinse under cold water. Add a layer of tomato sauce to the bottom of your baking dish. Spoon ricotta mixture into each jumbo shell and place in baking dish on top of tomato sauce. Continue until all shells/ricotta are gone.  Spoon tomato sauce on top. Bake for 20-25 minutes at 400 degrees.



Serves 4


1 (14 oz) package tofu

3 cups spinach

2 tbs minced garlic

3 tbs italian seasoning

3 tbs nutritional yeast

salt and pepper to taste

pinch of chili flakes (optional)

2 tbs lemon juice

1 jar favorite pasta sauce

1/2 box jumbo shells



  1. Preheat oven to 400 degrees.
  2. Boil pasta according to instructions.
  3. Saute garlic and spinach until wilted and fragrant. Set aside.
  4. Using a blender or potato masher combine tofu, garlic/spinach, italian seasoning, nutritional yeast and lemon juice.
  5. Rinse cooked pasta with cold water.
  6. Stuff shells with tofu ricotta.
  7. Add a layer of tomato sauce to baking dish and the stuffed shells on top.
  8. Spoon tomato sauce on top of shells.
  9. Bake for 25-30 minutes.