Tofu and Ricotta Stuffed Shells

a little balance for spring

Spring is really a lesson in going with the flow. One day it’s above 10°C, the next it’s well below zero. That kind of back-and-forth can mess with your energy (and your immune system), so consider this your gentle reminder to take care of yourself.

I always imagine spring food as light and fresh, but the reality is… it’s still cold, rainy, and the good produce hasn’t quite arrived yet. So I try to find that middle ground—something cozy and comforting, but with a bit of brightness and green to hint at what’s coming. This baked pasta hits that balance perfectly. It’s rich and bubbling, but lifted with lemon zest, greens, and just enough freshness to feel springy.

Also, I’m currently having a full-on love affair with silken tofu. The texture is so good, and it takes on flavour beautifully—everything from chili and vinegar to chocolate. In this recipe, I blend it into the ricotta and you truly don’t notice it’s there. It adds protein, fibre, and nutrients (and cuts the cost), which feels like a win all around.

You can absolutely tweak this to make it fully vegan, too.

If you are looking for some more spring recipe inspiration, check these out:

Spring Chicken with Couscous

Spring-y Green Frittata

It’s Ramp Week!

Tofu & Ricotta Stuffed Shells

Serves a crowd (9x13” baking dish)