📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This'll ensure the shells don't stick and burn on the bottom. Trust me, nobody wants burnt shells!
2. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Al dente is key—they should be firm to the touch but cooked through, not mushy. Nobody likes a mushy shell.
3. Drain the pasta shells: Once the shells are cooked, drain them well and rinse with cold water to stop the cooking process. Gently place them on a baking sheet lined with parchment paper to prevent them from sticking together. I usually toss them with a little olive oil too, just to be extra safe.
4. Prepare the tofu ricotta: Crumble the firm or extra-firm tofu into a mixing bowl. Use a fork to mash it until it resembles ricotta cheese. Don't worry if it's not perfectly smooth; a little texture is totally fine!
5. Add the seasonings: Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper to the mashed tofu. Mix well to combine all the ingredients. Taste and adjust the seasonings as needed. This is where you can really make it your own. Maybe a pinch of red pepper flakes for a little kick?
6. Cook the spinach: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the fresh spinach and cook until it wilts, about 3-5 minutes. Stir occasionally to ensure even cooking.
7. Drain excess moisture: Transfer the cooked spinach to a colander and press out any excess moisture. This step is important to prevent the filling from being watery. You can use the back of a spoon or your hands to squeeze out the liquid.
8. Combine filling ingredients: In a large mixing bowl, combine the tofu ricotta mixture, cooked spinach, and half of the shredded mozzarella cheese (about 1 cup). Mix well until everything is evenly distributed. This is the heart of our stuffed shells, so make sure it's flavorful and well-mixed.
9. Stuff the pasta shells: Using a spoon or your fingers (I prefer fingers, it's more efficient!), carefully stuff each cooked pasta shell with the tofu and spinach mixture. Be generous with the filling—you want each shell to be packed with flavor!
10. Arrange in baking dish: Arrange the stuffed shells in the prepared baking dish in a single layer. They should fit snugly together. If you have extra filling, you can spoon it around the shells in the dish.
11. Pour tomato sauce: Pour the jar of your favorite tomato sauce evenly over the stuffed shells. Make sure all the shells are covered with sauce. This will keep them moist and flavorful while baking.
12. Sprinkle with cheese: Sprinkle the remaining shredded mozzarella cheese (about 1 cup) over the tomato sauce and stuffed shells. This will create a delicious, bubbly, cheesy topping.
13. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Keep an eye on it to prevent burning!
14. Garnish and serve: Remove the baking dish from the oven and let it cool for a few minutes before garnishing with fresh basil leaves. Serve hot and enjoy your Tofu and Spinach Stuffed Shells! I usually serve mine with a side salad and some crusty bread for dipping in the sauce.