1 (12-ounce) box jumbo pasta shells (gluten-free, if needed)
Instructions
Spinach-Ricotta Style Filling
Place about ¾ of the tofu in your food processor or blender. Add the nutritional yeast, 2 tablespoons olive oil, ¼ teaspoon salt, and nutmeg and process until smooth.
Remove the tofu mixture to a large bowl. Add the remaining tofu and mash until it resembles ricotta.
Heat the remaining 2 tablespoons oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute.
Squeeze excess liquid from the spinach. Add the spinach, cooked onions and garlic, oregano, and basil to the filling and gently stir to combine.
Season with salt and pepper, to taste.
Stuffed Shells
Preheat your oven to 350ºF.
Cook the shells according to the package directions. Drain and rinse them under cold water.
Pour enough marinara in a 9x9-inch or 9x13-inch baking dish to just cover the bottom.
Stuff the shells with the ricotta mixture, and place them in the baking dish.
Pour the remaining marinara over the shells.
Cover the baking dish with foil and bake for 30 minutes.