You'll need: tofu ricotta, conchiglioni, pasta sauce, spinach, basil, miso paste, garlic, Italian seasoning, vegan mozzarella, olive oil, white wine, salt and pepper
Step 1: First, saute the spinach, basil, and garlic in the olive oil and white wine. Sprinkle on the salt and pepper.
Step 2: To a large mixing bowl, add the sauteed greens, tofu ricotta, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir until totally combined.
Step 3: Next, get a large square baking dish out and preheat your oven to 350F. Spread 1.5 cups marinara in the bottom of your casserole dish.
Step 4: Then, fill the conchiglioni. Gently spoon the tofu ricotta filling into each shell and place in the sauced up dish, open side up.
Step 5: Pour the rest of the pasta sauce over the conchiglioni and top with the remaining vegan mozzarella shreds.
Step 6: Before baking the dish, make sure you cover it tightly with either a lid that comes with the dish or tightly with tin foil.
Step 7: Once covered, bake the vegan conchiglioni at 350F for 30 minutes. At 30 min, remove the dish from the oven and remove the lid.
Step 8: Return the casserole dish to the oven and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving.
Serve this Vegan Baked Conchiglioni hot for a plant-based Sunday dinner the whole family will love! It's perfect on its own or served with a side salad and hefty portion of garlic bread.