One-Pan Stuffed Pasta Shells with Basil Tofu Ricotta & Lentil Ragu
These stuffed pasta shells are a delicious plant-powered twist on a classic comfort dish. Creamy tofu ricotta, fragrant with fresh basil, is tucked inside tender pasta shells and baked in a rich, hearty lentil and tomato ragu, all in one pan for minimal fuss and maximum flavor. Perfect for a family dinner or meal prep that feels indulgent but is completely plant-based!
Takes 50 minutes
Serves 4
Ingredients
Lentil Tomato Ragu
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic finely chopped
- 1 carrot finely diced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- ½ tsp chilli flakes optional
- 2 tbsp tomato paste
- 2 × 400g tins chopped tomatoes
- 1 × 400g tin cooked lentils drained and rinsed
- 1 tsp salt
- Black pepper to taste
- 1 tsp maple syrup or sugar optional, to balance acidity
- 350 –450 ml vegetable stock
Basil Tofu Ricotta
- 200 g firm tofu
- 1 tbsp white miso
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 large handful fresh basil finely chopped
- 5-6 tbsp plant milk to loosen
Pasta
- 13-15 large pasta shells conchiglioni
To Finish
- A drizzle of olive oil
- Fresh basil or parsley
Instructions
Start the lentil ragu
- Preheat the oven to 180°C fan (200°C conventional). Drain and rinse the lentils.
- Heat olive oil in a large ovenproof pan or casserole dish over medium heat.
- Add onion, and carrot and cook for 5–6 minutes until softened.
- Add garlic, oregano, smoked paprika and chilli flakes . Cook 1 minute until fragrant.
- Stir in tomato paste and cook another minute to deepen flavour.
- Add chopped tomatoes, lentils, salt and pepper and veg stock. Stir well and bring to a gentle simmer. Taste and adjust the seasoning to your liking.
- The sauce should be quite loose, as the pasta will absorb liquid while baking.
Make the tofu ricotta
- Finely chop the basil leaves and add to a bowl. Crumble the tofu into the bowl with your hands or a fork. Add the miso, lemon juice, salt and pepper, garlic, basil
- Mix well. Add plant milk a little at a time until it becomes creamy but still thick enough to stuff.
- Taste and adjust seasoning to your liking .
Stuff the shells
- Take each uncooked pasta shell and fill it with about 1 tbsp tofu ricotta.
- Nestle the stuffed shells directly into the simmering lentil ragu in the pan, ricotta side up.
- Push them gently into the sauce so they’re partially submerged but still visible on top.
Bake
- Cover the pan with a lid or foil and bake for 25 minutes or until the pasta is cooked and soft..
- Remove the lid and bake for another 5 minutes until the pasta is tender, the sauce is thick and bubbling, the ricotta is lightly golden on top
Finish & serve
- Drizzle with olive oil and scatter over fresh basil or parsley.
- Serve straight from the pan with crusty sourdough or a simple green salad
