Tofu “Ricotta” Stuffed Shells with Spinach and Eggplant
Try this Tofu “Ricotta” Stuffed Shells with Spinach and Eggplant recipe.
Try this Tofu “Ricotta” Stuffed Shells with Spinach and Eggplant recipe.
- 1/4 cup water
- 1 clove garlic
- 1 teaspoon dried basil leaves
- 1/4 cup raw cashews
- 1/2 cup onion (chopped)
- 1 large eggplant
- 3 tablespoons extra virgin olive oil (divided)
- salt (for eggplant)
- 21 oz extra firm tofu (or 1 and 1/2 blocks)
- 3/4 cups frozen spinach
- 1 1/2 -2 teaspoon salt ((or to taste and yes, i know this is the second time salt is listed. :)))
- 1 1/2 tablespoon nutritional yeast flakes
- 20 jumbo pasta shells
- Carbohydrate 53.472521066535 g
- Cholesterol 51.1 mg
- Fat 6.253911371902 g
- Fiber 7.05720778392478 g
- Protein 13.7610163407777 g
- Saturated Fat 1.10707025760749 g
- Serving Size 1 1 -6 (425g)
- Sodium 47.6646372118534 mg
- Sugar 46.4153132826102 g
- Trans Fat 1.00112588206348 g
- Calories 313 calories
Step-by-step
- Slice the top off of your eggplant. Then, cut it in half lengthwise. Score each half as if you were going to cut it into cubes when you're done roasting it.
- Sprinkle each eggplant half generously with salt-- in the scored cuts as well. Now, you'll let your eggplant halves sit, cut side up, for about 30 minutes.
- Preheat your oven to 400 degrees F towards the end of the 30 minutes.
- After 30 minutes, you'll notice that each eggplant has quite a bit of water droplets on the top and in the cuts of it. Squeeze each eggplant half gently over the sink, and let the salty water run out.
- Now, put your eggplant in a rimmed baking pan that is lined with either parchment paper or a silicon liner. Brush each eggplant half with about 1 tablespoon of olive oil, then place each half cut side down on to your baking sheet.
- Bake your eggplant for about 40-45 minutes, or until the eggplant has mostly collapsed, and the inside is soft and mushy.
- While your eggplant is baking, you can get started on your filling and cook your jumbo pasta shells.
- Cook your jumbo pasta shells according to package instructions. I like to boil mine in an uncovered pot of salted water for about 11-13 minutes.
- In a medium frying pan, saute 1 clove of minced garlic and onion with 1 tablespoon of olive oil. When your garlic and onion have been cooking for about 1 minute, add your frozen spinach to the mixture, and cook everything until the spinach is just thawed.
- In a medium sized bowl, mash your tofu with a fork until it is crumbly. Take about 1/4 to 1/2 cup of your crumbled tofu and put it in your blender with 1/4 cup cashews and 1/4 cup water. Blend on high until the mixture is smooth.
- Pour blender contents back into medium sized bowl, and add garlic, onion, salt, yeast flakes, basil, and the spinach mixture as well. Mix it up.
- Once your eggplant is finished roasting, use a spoon to scrape out the eggplant contents from the skin, and put them directly into your tofu mixture. Stir it up!
- Stuff your shells with your eggplant tofu mixture, and place in a bed of your favorite marinara in a 9 X 13 in baking dish. Pour a little more marinara on top of your shells. At this point, you can sprinkle a little of your favorite vegan cheese on top, if you want. But, I just left it out.
- Bake uncovered at 400 degrees for about 8-10 minutes, or until your tofu filling is just starting to turn more golden/yellow.
- Serve hot.
A Weeknight Delight: Tofu "Ricotta" Stuffed Shells
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and the constant juggle of work and family responsibilities. So when I stumble upon a recipe that’s both satisfying and relatively quick, I cling to it like a lifeline. This Tofu “Ricotta” Stuffed Shells recipe has become one of those lifelines. It’s a fantastic vegetarian option that’s surprisingly easy to make, even on a busy weeknight.
The secret lies in the simplicity. While the dish might sound fancy, the ingredients are surprisingly common. The "ricotta" filling, made from tofu, cashews, and herbs, is incredibly creamy and flavorful. It's surprisingly easy to blend the cashews until they are perfectly smooth, creating a texture incredibly similar to ricotta cheese, the only difference being that this one is packed with plant-based protein. The roasted eggplant adds a depth of sweetness and a lovely smoky flavor, complementing the spinach and herbs perfectly. And let's not forget the jumbo pasta shells – the perfect vessels for holding this delightful filling.
The beauty of this recipe lies in its adaptability. I often adjust it based on what I have on hand. Sometimes, I add different vegetables, like zucchini or mushrooms, to the filling for extra nutrients and a delightful textural contrast. Other times, I swap the marinara sauce for a creamy tomato-based sauce, or even a pesto. The possibilities are endless. The great thing about this recipe is that it is hearty and incredibly filling. It's a dish that leaves you satisfied, but not sluggish, perfectly energising for the rest of the day or to fuel your evening activities.
Preparing the Eggplant: The eggplant, although seemingly simple, requires a bit of preparation. Salting it draws out excess moisture, preventing a soggy filling. Roasting it instead of frying brings out a naturally sweet flavour that will give your dish the necessary touch of deliciousness. It is the key ingredient to a great dish, and if you do it well, you’ll have a winner.
The Tofu “Ricotta”: The heart of this recipe is the creamy tofu filling. Mashing the tofu creates a wonderful base, and blending a portion with cashews creates that signature ricotta-like texture. The addition of garlic, onion, spinach, basil, and nutritional yeast adds a savory complexity that elevates the dish beyond a simple pasta bake. Don't be afraid to experiment with the herbs and spices, tailoring them to your taste preferences.
Assembling and Baking: Stuffing the shells is incredibly straightforward. The baked result is both comforting and elegant. It is the perfect dish to serve your family on any busy weeknight.
This Tofu “Ricotta” Stuffed Shells recipe isn't just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated. It's a dish that celebrates simple ingredients and straightforward techniques to create a truly satisfying and delicious result. It’s a meal that can be prepared in advance, or quickly put together on a hectic weeknight. The key is to enjoy the process, embrace the imperfections, and most importantly, savor the taste of a well-earned, delicious meal.
Beyond the practicality, this dish holds a special place in my heart. It’s a recipe that has become a staple in my family's weekly rotation, a testament to its deliciousness and versatility. It’s a meal that brings us together and reminds me that even in the midst of a busy life, there’s always time for a heartwarming, healthy, and delicious dinner. And as the aroma fills the kitchen, I know we’ve created more than just a meal; we’ve created a moment of connection and shared joy.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the filling for a touch of heat.
- Add more veggies: Incorporate other vegetables like bell peppers, mushrooms, or zucchini.
- Change the cheese: If you're not vegan, use regular ricotta cheese instead of the tofu mixture.
- Make it ahead: Assemble the stuffed shells ahead of time and bake them when ready to serve.
- Freeze it: Assemble and freeze the stuffed shells before baking for easy meal prep.
So, the next time you’re looking for a quick, healthy, and delicious weeknight meal, give this Tofu “Ricotta” Stuffed Shells recipe a try. You might just find your new favorite go-to recipe, too!
