⅓cupTofutti cream cheeseoptional, softened to room temperature
2-3cupstomato-based pasta sauce
Boil water and cook pasta shells to 'al dente' according to the directions.
Preheat your oven to 350 degrees Fahrenheit.
Sauté diced onions and minced garlic in small skillet with just a teaspoon or two of olive oil until the onions are clear, avoid browning.
Open and drain your firm water-packed tofu block. Press lightly to remove excess liquid and then crumble with your hands or a fork into a med sized mixing bowl.Add all the seasonings (salt through oregano) and the rest of the olive oil, and mix together to create the tofu ricotta.Add chopped spinach, shredded vegan cheese, and your freshly sautéed onions and garlic. Finally add Tofutti cream cheese. Mix well.
Grab your pre-cooked stuffed shells and using a tablespoon place around 2 heaping tablespoons of the tofu-ricotta filling mixture into each shell.Spread about two cups of your favorite pasta sauce in a baking dish 9x11 inch or slightly larger and nestle in your stuffed shells, open side down (or up if you prefer!). Add a few dollops of pasta sauce all over the top of the shells.
Cover with foil and bake for 30 minutes at 350 degrees Fahrenheit.
Cook your pasta shells to the "al dente' " directions. It's nice for them to have a bit of a chewy texture, and since you'll be baking them a bit, they'll soften to perfection.
Make Ahead: If you want to make this dish ahead, assemble everything, cover with a layer of parchment paper and then foil on top. Refrigerate for up to 48 hours. Approximately two hours before serving time, remove the dish from fridge and let it rest at room temp for an hour and a half and then place in your pre-heated oven for 30 minutes! A wonderful dish - with no stress!