Ricotta: Pulse everything in the food processor til smooth. I usually add the spinach last.

• half block of firm tofu
• basil (or vegan pesto)
• 2ish cups of fresh spinach leaves
• 1ish cup of raw cashews
• 2tsp ish nutritional yeast
• 2 cloves of garlic
• 1Tbsp ish of miso
• salt

Sauce: brown the garlic and onion, add the sauce, sweet potato, and spinach, then pulse about half of it in the food processor before adding back to pan.

• One jar of Muir Glen Summer Veg pasta sauce
• One sweet potato – steamed in chunks
• Leftover handful fresh spinach (whatever didn’t fit in the food processor for ricotta)
• garlic
• half of an onion – diced

Stuff shells with ricotta, place in baking dish, cover with sauce, bake at 350 til it looks doneish. 30 min?

What I’d do differently:

-More sauce! Always more sauce. The tofu ricotta dries out a bit when baking and can always use the extra moisture.
-Lentils in the sauce to give it a meaty texture
-More sweet potato in the sauce.