Preheat the oven to 180C/350F. Lightly grease a 13 x 9-inch baking dish.
Cook your pasta as per the box until al dente. Drain and set aside.
Add 1 1/2 cups of the marinara sauce into the base of the baking dish. In a blender, combine your vegan ricotta cheese with baby spinach until smooth.
Place your cooked pasta shells into the baking dish. Fill each one with the ricotta filling, before drizzling the remaining marinara sauce on top.
Bake the stuffed shells for 10-15 minutes, until hot. Sprinkle with vegan parmesan cheese and serve immediately.
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Notes
Leftovers can be stored in the refrigerator, covered, for up to one week. You can also store them in the freezer for up to 6 months. Reheat them in the microwave in 30-second spurts until warm.