Spinach & Ricotta Pasta Bake

A small shell pasta (such as orecchiette) topped with creamy vegan ricotta and marinara sauce makes a toddler-friendly alternative to large stuffed shell pasta.


For the ricotta:

  • 1 (14-ounce) package firm tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder

For the remaining ingredients:

  • 1 pound orecchiette pasta
  • 1 (16-ounce) package fresh baby spinach
  • 1 cup vegan Parmesan shreds
  • 1/8 teaspoon nutmeg
  • 1 (25-ounce) jar marinara sauce
  1. To prepare the ricotta, combine the tofu, lemon juice, olive oil, and garlic powder in a blender; process until smooth. Refrigerate until ready to use.
  2. To prepare the pasta, cook the orecchiette according to package directions. Drain and transfer to the bottom of a 9×13-inch baking dish. Set aside
  3. Meanwhile, steam the spinach for about 2 minutes, until wilted, then drain and chop.
  4. In a bowl, stir together the spinach, prepared ricotta, vegan Parmesan, and nutmeg. Spoon the ricotta mixture over the pasta, then top evenly with the marinara sauce.
  5. Bake at 350 degrees F for 40 minutes. Serve with a green salad to complete the meal!


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