Stuffed Shell Pasta

Serves 4-6 servings
  • Prep time: 25 minutes
  • Cook/Bake time: 30-25 minutes
  • Total time: 55-60 minutes
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Dairy Free

Sugar Free



What You'll Need

For The Tofu Ricotta

  • 1 package/220g firm tofu 
  • 1 package Culcherd Original Cheese
  • ½ cup frozen spinach, thawed and rung dry
  • 2 tbsp fresh basil, chopped
  • 1 clove garlic, minced
  • ½ tsp pink salt (to taste)

For the Shells

  • 1 package pasta shells
  • 1 jar of your fave pasta sauce
  • Fresh basil, for garnish

How To

For the Tofu Ricotta

  • Preheat oven to 400°F.
  • Thaw frozen spinach, and squeeze out excess water.
  • In a medium sized bowl, crumble tofu and add Culcherd cheese, spinach, basil garlic, and salt.
  • Mix well and taste for seasoning. Adjust if needed. Set aside.

For Assembly

  • Bring a large pot of salted water to boil. Cook pasta shells according to directions on the package. 
    • Once cooked, drain and rinse. Let cool
  • Spread a thin layer of tomato sauce on the bottom of a cast iron pan or 9”x13” baking dish. 
  • Stuff each shell with 1 tbsp of ricotta filling, and arrange in pan/dish.
  • Top/cover shells with remaining pasta sauce.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until sauce is bubbling. 
  • Garnish with fresh basil and serve!