Step 1

Add the vegan ricotta, chopped spinach, minced garlic, nutritional yeast, black pepper, salt, thyme, oregano, and fresh basil, if using, to a mixing bowl.

Step 2

Stir to combine and taste to adjust the saltiness to your liking. Set aside.

Step 3

Preheat the oven to 400 °F (200°C).

Step 4

Cook the shells. Bring a large pot of water to a boil and cook the jumbo shells for about 10 minutes. Depending on the brand, you might have to adjust the cooking time. The shells should be al dente, even slightly under-cooked, as they will be baked later.

Step 5

Once the shells are ready, drain them and rinse them under water. Transfer to a bowl and drizzle them with olive oil. This will prevent the shells from sticking to each other.

Step 6

Stuff the shells. Using a spoon, fill each shell with about 2 tablespoons of the ricotta filling.

Step 7

Assemble. Pour the marinara or passata sauce into an 8x8-inch baking dish. Arrange the shells, seam up, in the baking dish, over the marinara sauce.

Step 8

Bake. Cover the dish with aluminum foil and bake for 20 minutes. Next, remove the foil and bake for another 5 minutes.

Step 9

Garnish with chopped parsley or basil and serve hot with a salad on the side.