Step 1

Peel and chop the sweet potatoes into 1 inch cubes. Place on a baking pan with some olive oil and roast at 375°F for ~25 minutes. Once done, preheat the oven to 400°F.

Step 2

Cook the shells according to directions on the box.

Step 3

Place all ingredients for the cashew cream into a blender and blend until completely smooth. Add water as needed.

Step 4

In a bowl, mix the ingredients for the tofu ricotta. Pour the cashew cream into the bowl and mix it all together.

Step 5

Fill each shell with the filling (check out the easiest way to do this above!) and top each with a few cubes of baked sweet potato.

Step 6

Spread 1/4 of the marinara sauce on the bottom of a large glass baking dish. Place the shells on the dish.

Step 7

Drizzle the rest of the marinara sauce over them all.

Step 8

Cover with foil and bake for ~30 minutes. Enjoy!