Step 1

Pre-heat oven to 350 degrees

Step 2

Bring a large pot of water to boil. Cook the jumbo shells al dente. Rinse with cold water. Place cooked pasta in cool water and set aside. This prevents the noodles from sticking while you get everything together

Step 3

In a food processor or blender, add all of the ingredients in the 'Vegan pesto ricotta" section. Blend until smooth-ish.

Step 4

Grab a baking dish and cover bottom of dish lightly with a layer of marinara sauce. Stuff the shells. Cover the shells with as much marinara sauce as you'd like. Top with vegan shredded cheese.

Step 5

Cover baking dish with tin foil and bake at 350 degrees for 25 minutes. Cook covered to melt the vegan cheese