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Cheesy Spinach Stuffed Shells

Serves 4 / Ready in 1 hour


    Cheesy Spinach Stuffed Shells

    For many, nothing is more comforting than the smell of garlicky baked pasta. In this version, cheese is replaced with high-protein tofu and fiber-rich white beans, working to keep those energy levels stable without skimping out on that trademark “cheesy” taste


    Cheesy Spinach Stuffed Shells


    • 16 jumbo pasta shells or gluten-free jumbo brown rice pasta shells
    • 12 oz package extra-firm tofu, drained
    • 1 cup cooked white beans
    • 1/4 cup nutritional yeast
    • 1 tsp dried garlic powder
    • 1 tsp lemon zest
    • 1 Tbsp lemon juice
    • 1/4 tsp grated nutmeg
    • 1/4 tsp sea salt
    • 9 oz package frozen chopped spinach, defrosted and pressed dry
    • 28 oz can crushed tomatoes, no salt added
    • 2 Tbsp extra-virgin olive oil
    • 1/4 tsp chili flakes
    • 1/4 cup shredded fresh basil


    Per serving:

    • calories423
    • protein28g
    • fat12g
    • carbs62g
      • sugar6g
      • fiber13g
    • sodium208mg



    1. Preheat oven to 350 F.
    2. Cook pasta shells according to package directions. Drain and set aside.
    3. In food processor, puree tofu, white beans, nutritional yeast, garlic powder, lemon zest, lemon juice, nutmeg, salt, and 1/4 cup water until smooth. Add spinach and pulse until roughly incorporated, not completely blended. Set aside.
    4. In bowl, combine tomatoes, olive oil, and chili flakes.
    5. Add 1 cup sauce to bottom of 9 x 13 inch casserole dish. Spoon prepared tofu filling into shells and arrange in dish. Cover shells with remaining tomato sauce.
    6. Cover with parchment and bake for 40 minutes, until bubbling. Garnish with fresh basil before serving.


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    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.