• Preheat oven to 180ºC

Cook the Pasta shells

• Bring a pot of water to the boil and add a generous pinch of salt.
• Cook the pasta shells for 2 minutes less than the packet instructions (this is to prevent the shells from tearing and to make them easier to fill, i also like to cook a few extra incase some break) - drain and set aside. While the pasta is cooking you can prepare the filling.

Prepare the Ricotta Filling

• Squeeze out as much liquid from the spinach as possible.
• Roughly chop the tofu and place into a food processor with all the filling ingredients except the water.
• Process until smooth. Add water 1/4 cup at a time until you get a pretty smooth creamy filling that is easy to handle. You don't want it to be runny at all but you do want to add enough water so that your filling is juicy and not dry.

Stuffing and Assembly

• Pour enough pasta sauce to cover the base of a baking dish
• Generously stuff each pasta shell and arrange in the baking dish til full.
• Drizzle with remaining sauce and sprinkle on vegan cheese if using.
• Cover with foil and bake for 20 mins. Uncover and bake for a further 15 until sauce is hot and bubbling. 
• Sprinkle with more freshly chopped herbs and enjoy!