1 (12-ounce) package jumbo pasta shells

1 (16-ounce) block extra-firm tofu, pressed

1 medium yellow onion, roughly chopped

5 garlic cloves

¼ cup packed fresh basil leaves

2 tsp dried oregano

2 tsp salt

¾ tsp black pepper

¼ tsp red chili flakes (optional)

2 Tbsp nutritional yeast

Juice of 1 medium lemon

1 cup packed fresh spinach leaves

1 (25-ounce) jar marinara sauce (or homemade), divided

½ cup vegan cheese shreds (optional)

Fresh basil leaves for garnish (optional)

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Preheat oven to 375°F (190°C).
Cook jumbo shells in boiling salted water according to package instructions. Drain, rinse with cold water, and set aside.
In a food processor, combine tofu, onion, garlic, basil, oregano, salt, pepper, chili flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times until mostly smooth. Add spinach and pulse until incorporated. The mixture should be ricotta-like.
Spread half of the marinara sauce in a 9 × 13-inch baking dish.
Fill each shell with tofu mixture and place in the dish. Sprinkle with vegan cheese if using.
Drizzle remaining sauce over shells. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes until tops are lightly browned.
Garnish with fresh basil and serve hot.

Slightly undercook the pasta to ensure it holds its shape when baked.
Rinse the cooked shells to prevent sticking.
Use a piping bag for easier and cleaner filling.
This recipe can easily be doubled for larger gatherings.
Add sautéed vegetables to the sauce for a variation packed with extra flavor and nutrition.