pasta shells stuffed with tofu and spinach

Originally posted: Jan 2011

pasta shells stuffed with tofu and spinach

This is a favourite pasta dish of mine. It’s light, simple, healthy (I hope so) and yummy (at least to me). I first thought of the idea when I had too much tofu in the fridge and had some random ingredients lying around.

Pasta Shells Stuffed with Tofu and Spinach


  • 16-20 large pasta shells
  • 1 package of frozen spinach, thawed or 1/2 pound fresh spinach, cooked.
  • 1 package firm tofu
  • 1/2 cup or 125g ricotta cheese or cottage cheese (I used 1% cottage cheese)
  • 1/4-1/2 teaspoon of salt (depending how salty you want it to be)
  • pepper
  • 2-3 cloves garlic, finely chopped or minced, or garlic powder
  • Tomato sauce (bottled or homemade) (I usually make my own)


  1. Preheat over to 350°F (180°C).
  2. Cook pasta shells according to package directions. Put some oil in water to prevent shells from sticking to each other. Set aside.
  3. Combine spinach, tofu, cheese, salt, pepper and garlic. Mash and mix them altogether.
  4. Line oven-proof dish with a layer of tomato sauce (about a cup).
  5. Stuff each shell with approximately 1 tablespoon of stuffing.
  6. Pour the rest of the sauce onto the shells.
  7. Bake covered for 20 minutes.
  8. Take off foil and bake uncovered another 15 min.
  9. If the sauce is too dry, you can add in some chicken or vegetable stock.

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