Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

Bring water to boil in a large pot. Add the pasta and cook according to package directions. When finished, drain through a colander, rinse under cold water, and set cooked pasta aside.

Step 3

Add the tofu, nutritional yeast, Italian seasoning, garlic powder, salt, and pepper to a food processor and blend until smooth. Transfer to a bowl and stir in the thawed spinach and red wine vinegar.

Step 4

In a 8"x11" baking dish, pour in 1/2 cup of the sauce and spread evenly in the pan. Arrange shells on top of the sauce. Stuff each shell with ~1 heaping tablespoon of cheese filling. Repeat until you've filled all the shells and run out of cheese filling.

Step 5

Sprinkle with the shredded vegan mozzarella if using.

Step 6

Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Serve!