Step 1

Bring a large pot of salted water to the boil. Drop in the pasta shells a couple at a time to prevent sticking, and allow the water to come back to the boil. Reduce the heat to a gentle simmer and very gently stir the shells from time to time to prevent them from sticking to the bottom of the pan. Cook until just al dente.

Step 2

Meanwhile, heat the oil in a large pan or pot over medium heat and sauté the onion until soft and transparent - about 5 minutes. Then add the garlic and sauté until soft - about another minute.

Step 3

Add the chopped spinach and allow to cook down - about 3 - 4 minutes. You can add it a few handfuls at a time if it doesn’t all fit at once. If you notice a lot of water at the bottom of your pan, make space so that it can evaporate off. Season with 1/2 teaspoon of salt and pepper to taste.

Step 4

Transfer the cooked spinach to a colander over a bowl to drain off any excess moisture and allow to cool. You can place it in the fridge to cool more quickly if you’re short on time.

Step 5

Once the pasta is cooked to just al dente, use a slotted spoon to gently transfer the shells to a strainer (always be gentle with the shells to prevent them from breaking). Rinse them under cool water and give them a light drizzle with olive oil and a gentle stir to prevent them from sticking together.

Step 6

Drain the cashews and make the vegan ricotta by combining the cashews, vegan cream cheese, water (as needed to blend the cashews), lemon juice, and 1/2 teaspoon of salt in a small food processor or blender and blending until thick and creamy. Taste and adjust the sourness and saltiness so that it resembles the flavors of ricotta.

Step 7

Once the spinach is cooled and drained, transfer it to a bowl and add the vegan ricotta. Stir to combine well.

Step 8

Pour 3/4 of the marinara sauce into the bottom of a large baking dish. Stuff the cooked pasta shells with the spinach-ricotta filling and arrange in the baking dish. Pour over the remaining 1/4 marinara sauce.

Step 9

Bake in a 400 F / 200 C oven until heated through and the sauce is bubbly - about 10 - 15 minutes. (I don’t bother pre-heating the oven, I just put the pan in the oven and turn it on - saves energy). Serve hot.