A classic tasting dairy-free stuffed shell recipe made with tofu ricotta and spinach.
Preheat the oven to 350°F (177°C). It should be ready by the time you finish filling the shells.
Cover with foil and bake for 20 minutes at 350°F (177°C).
Remove foil and bake the shells for an additional 10 minutes until bubbly in the center. (I bake them uncovered at the end to make them a little crispy on the edges. If you don't want that, you can bake them covered the whole time).
Garnish with fresh chopped basil or parsley and serve hot.