Stuffed Shells with Marinara Sauce

Prep: 30 minutes Cook: 35-45 minutes


By Colleen Patrick-Goudreau
Baked, the tofu has a wonderful creamy texture, which nicely complements the chewy pasta noodles and the spinach filling.


  • 16-24 jumbo pasta shells
  • 2 10ounce packages frozen chopped spinach, thawed and drained
  • 12 ounces soft tofu
  • 12 ounces extra-firm tofu
  • 1 tbsp granulated sugar
  • 1/4 cup non-dairy milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp lemon juice
  • 1 bunch fresh basil, minced
  • 2 tsp salt
  • 4-6 cups tomato sauce, divided
  • 2 tsp fresh parsley, minced
  • 2 tsp fresh thyme, minced
  • 2 tsp fresh oregano, minced
  • 3 tbsp toasted pine nuts, ground to a soft crumble
  • salt and freshly ground pepper, to taste


Preheat the oven to 350 degrees. Use a non-stick or silicone 9 x 13-inch baking dish. Cook the pasta shells according to package directions, drain well and set aside. Squeeze the spinach as dry as possible and set aside. Place the tofus, sugar, milk, garlic powder, onion powder, lemon juice, basil and salt in a food processor or blender and blend until smooth. Transfer to a large bowl and stir in the spinach. Stuff about 2 rounded tablespoonfuls into each pasta shell. Spread 1 cup or so of tomato sauce over the bottom of the prepared baking dish. Arrange the stuffed shells in a single layer over the sauce and spoon the remaining 3 to 5 cups sauce over the shells. Sprinkle with the fresh parsley, thyme and oregano. Bake until heated through about 35 to 45 minutes. Sprinkle with the toasted pine nuts, additional fresh herbs, if desired, and salt and pepper, to taste.