Onederful® Stuffed Shells


  • 1 tsp. vegetable oil
  • 6 ea. Garlic, minced
  • 8 oz. baby spinach
  • 1 tsp. salt
  • 1 egg
  • 2 tsp. nutritional yeast
  • 12 oz. Onederful® Tofu, drained
  • Pan spray (as needed)
  • 12 ea. Jumbo pasta shells, cooked
  • 16 oz. marinara sauce
  • Canola oil (as needed)



  1. Heat a sauté pan to medium heat with 1 teaspoon of oil. Add garlic and cook for 1 minute.
  2. Add spinach, half the salt and cook until spinach has wilted.
  3. Place sautéed spinach and garlic in a strainer and allow extra liquid to drip out.
  4. Place 12 oz. of Onederful® tofu in a food processor and pulse several times until tofu broken down to small crumbles.
  5. In a large bowl mix together tofu, spinach, egg, nutritional yeast and the remaining salt. Reserve for assembly.


  1. Lightly grease casserole dish with pan spray and pour half of the marinara sauce in the casserole dish.
  2. Using a piping bag or spoon, fill shells with Onederful® filling and carefully place shells over the marinara sauce.
  3. Pour the other half of the marinara sauce over the pasta shells.
  4. Bake shells in a 400°F oven for 8 -10 minutes uncovered.
  5. Serve immediately.
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