Prep: Preheat your oven to 350F and spray a 9x13 casserole dish. If you haven’t already, cook and drain your pasta according to package directions. Chop all vegetables as directed above.

Saute the spinach and basil: Heat the olive oil and wine in a medium saute pan on medium heat. Add the garlic and cook for 2 minutes. Then, add the salt and pepper and stir. Finally, add the spinach and basil and stir to coat. Cook for another 1-3 minutes or until spinach is slightly wilted.

Make the filling: To a large mixing bowl, add the contents of your saute pan, vegan ricotta, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir with a large wooden spoon or rubber spatula until totally combined.

Assemble the shells: Spread 1.5 cups marinara in the bottom of your casserole dish. Gently spoon the filling into each shell and place in the sauced up dish, open side up. Pour the rest of the marinara sauce over the shells and top with the remaining vegan mozzarella shreds.

Finish and bake: Cover the casserole dish and bake at 350F for 30 minutes. Then, remove the cover and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving.

Serve: Serve the stuffed shells hot topped with minced fresh parsley. It’s the perfect main dish to go with a side vegan Caesar salad or simple green salad with Italian dressing!

Store: Store leftover vegan stuffed shells in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks.