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 (

Ingredients Nutrition


  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.