How to make it

  • Preheat the oven to 350F and grease two 9 x13” oblong pans + a 9” square pan.
  • Pour a thin layer of sauce on the bottom of the pan, set aside.
  • Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
  • Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
  • In a large bowl, mash the tofu with the ¼ tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce. See Photo
  • Spoon mixture into the shells, placing them in the prepared pan as you go. See Photo
  • Sprinkle with remaining cheese and pour remaining marinara overtop.
  • Bake for 40 minutes. Let stand 5 minutes before serving.

Reviews & Comments 3

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  • jgnat 4 years ago
    The use of tofu for the filler rather than ricotta is genius.
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 481.9
    Total Fat: 15.3 g
    Cholesterol: 15.2 mg
    Sodium: 1,142.0 mg
    Total Carbs: 59.7 g
    Dietary Fiber: 5.9 g
    Protein: 26.3 g
    Was this review helpful? Yes Flag

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