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Spinach & Tofu Stuffed Shells

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Spinach & Tofu Stuffed Shells
  • 6 Servings
  • 10 mins Prep Time
  • 80 mins Total Time
  • 310 Cal/Serving

Nutritional Facts

Cal./Serving 310
Total Fat 7g
Saturated Fat
Trans Fat
Cholesterol 30mg
Sodium 710mg
Carbohydrates 42g
Dietary Fiber
Sugars 5g
Protein 20g


1 pkg (16 oz) Nasoya® Firm Tofu, drained
About 24 uncooked jumbo pasta shells (from 12-ounce box)
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg
1 1/2 cups shredded mozzarella cheese
1/2 cup finely shredded Parmesan cheese
1 box (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (14 oz) pasta sauce


  1. Heat oven to 375°F.
  2. Cook shells as directed on package; rinse and drain.
  3. In bowl or food processor, pulse tofu, Italian seasoning, salt, red pepper, garlic, and egg until blended. Stir in spinach, 1 cup mozzarella, and 3/4 cup Parmesan cheese.
  4. In bottom of 13x9-inch baking dish, spread 1 cup pasta sauce. Spoon spinach mixture into shells. Place over sauce in dish. Pour remaining sauce over shells.
  5. Cover with foil; bake 30 minutes or until sauce is bubbly. Uncover dish; sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses. Bake uncovered 5 minutes or until cheese is melted.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!