Instructions

1. Cook the jumbo pasta shells according to package directions. Set aside.
2. Preheat the oven to 375ºF or 190ºC.
3. Add the vegan tofu ricotta, parsley and pepper to a large mixing bowl and stir until well combined.
4. Spread 1 cup of the marinara sauce (250 ml) in the bottom of an 8×8 inch (20×20 cm) baking dish.
5. Spoon the ricotta mixture into the shells and put them in the baking dish.
6. Top with the rest of the marinara sauce (1/2 cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling.
7. Serve immediately with some vegan Parmesan cheese on top (optional).
8. Keep leftovers in a sealed container in the fridge for 4-5 days.