Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).

Ingredients Nutrition


  1. Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
  2. Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
  3. Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
  4. Fill shells generously, about a heaping tablespoon each. You can modify as you go.
  5. ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
  6. To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.


Most Helpful

My boyfriend really liked this, so I'm giving it an extra star for him, but I thought the filling was really bland. I used just ricotta. If I make this again I'll probably try putting more garlic and mixing some Italian herbs into the filling. It seems like a good way to use up my bountiful spinach harvest.

Neohippie April 11, 2010

This was wonderful! I made it with fresh chopped spinach, using half a bunch of baby spinach leaves. I also used Newman's Marinara sauce, 2 jars instead of one. Finally, I used shaker parmesan cheese instead of shredded. Delish!!! It got rave reviews from 6 hungry people, with 18 shells left over!

SandyJasmine September 10, 2009

this is at least made twice a month at my house thank you ! love it as is but some times sub other veggies for the spinach, we like canned artichoke chopped in its place and we use 3 cups of cheese and 2 jars of sauce.

body_soul_n_stuff July 30, 2009

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