Make the ricotta first. Crumble the tofu into a food processor or blender. Add all of the remaining ingredients. Pulse several times (don’t hit blend!) to bring everything together. You want a texture like traditional ricotta (a bit grainy) rather than a completely smooth one. Set the tofu ricotta aside.

Bring a large pot of water to boil and preheat the oven to 425. Once the water is boiling, add a couple of large pinches of salt along with all of the baby spinach. Cook the spinach for 30-60 seconds, then remove it with a skimmer and place it in a colander to drain. Allow the water to return to a boil then add the jumbo shells. While the shells cook, gently squeeze excess moisture from the spinach then give it a rough chop. Mix it into the tofu ricotta. Cook the shells for 9-10 minutes (or the indicated pre-bake time on the package). Drain the shells then drizzle them with a bit of olive oil to keep them from sticking together.

Spoon the marinara sauce into the bottom of a 9×13 baking dish. Spread it around into a roughly even layer. Once the shells have cooled enough to be handled, stuff each with some of the tofu ricotta and spinach mixture then nestle into the marinara sauce. You should have enough ricotta for all 20 shells. Sprinkle parmesan over the top of the shells. Cover with foil and bake for 20 minutes until everything is warmed through and the marinara is bubbling. Serve with a sprinkle of chopped parsley or basil if desired.

Leftovers can be covered and kept in the fridge. Enjoy within 4-5 days. Re-heat in the microwave, air fryer, or oven. Instructions for each method can be found in the post.