Go Back
–+ servings
a photo of One-Pan Stuffed Pasta Shells with Basil Tofu Ricotta & Lentil Ragu

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
Print Recipe