Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

Don't tell anyone it isn't Ricotta. They will never know! I served this at a potluck where most were meat eaters. It passed with flying colors. No one even thought it was vegan until I told them. Most went back for seconds after finding out. This recipe is from the Post Punk Kitchen (www.ppk.com)

Ingredients Nutrition

Directions

  1. preheat oven to 350 degrees.
  2. bring water to a boil, and cook shells al dente according to the package directions.
  3. drain and let cool.
  4. in food processor, crumble tofu and add salt and olive oil.
  5. blend to a smooth consistency (like ricotta.).
  6. sautee spinach in 2 T olive oil.
  7. add spinach to tofu mixture.
  8. coat bottom of 9x13 pan with tomato sauce.
  9. fill each jumbo shell with about 1.5 T of the "ricotta".
  10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
  11. cover with foil and bake for 15 minutes.
  12. uncover and bake for an additional 20 or until cheese is melty.
Most Helpful

4 5

Great recipe -- love that the simplicity makes it easy to riff. The one thing I think I'll add for next time is something with a nutty flavor, since ricotta has it, and the tofu doesn't.

5 5

Easy and Yummy!

5 5

I love cheese. This is so close to a guilt inducing cheesy meal I would have never known had I not made it myself. A good meal to make for meat and dairy eaters as well.