Pasta shells with creamy tofu spinach filling


These filled pasta shells are a dream came true! Bathed in a delicious tomato sauce, with a creamy filling made with vegan ricotta, vegan cheddar, salted tofu, and healthy spinach, the al dente pasta shells will surprise you with a symphony of flavours, textures and Italian culinary richness.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes


Course: pasta

Cuisine: Vegan, Italian

Servings: 4



🌱30 pasta shells (equivalent of 200 g pasta)

🌱100 g salted tofu

🌱100 g vegan ricotta

🌱50 g vegan cheddar

🌱100 g spinach

🌱Salt & pepper to taste

🌱Olive oil for cooking

🌱200 ml tomato sauce

🌱250 ml water 

🌱Vegan parmesan to top

How to prepare:

  1. Start by cooking the spinach: in a pan, heat up some olive oil, add the spinach, season with salt & pepper and cook for 3-4 minutes
  2. Continue with the filling: in a food processor, add the salted tofu, vegan ricotta, vegan cheddar and the cooked spinach. Mix well until you get a paste
  3. On a baking tray, pour the tomato sauce and mix it with the water to set the base for your pasta
  4. Fill the pasta shells with the spinach, tofu, cheddar and ricotta mixture and lay them on the sauce
  5. Cover the baking tray with aluminium foil and bake for 30 minutes at 200 degrees Celsius
  6. When it’s done, sprinkle some vegan parmesan on top for some extra flavour.


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