Vegan Stuffed Pasta Shells

1. Combine all filling ingredients in a large mixing bowl and mix together well, then season to taste

2. If adding meatless crumbles, ensure they are cooled and seasoned before adding to the filling

3. Set the filling in the refrigerator to chill until the pasta and gravy are finished cooking

Gravy making

1. Coat the bottom of a large pot with extra virgin olive oil and sauté garlic and shallots until lightly browned, but not burnt

2. Add one can of tomato paste, fill the emptied can with water, add to the pot, and stir; repeat with the second can

3. Add crushed tomatoes and stir, then fill the can up twice with water and add to the pot, stirring to combine

4. Add 6-7 full basil leaves and a bunch of oregano

5. Bring to a boil, then reduce to low heat and simmer uncovered for 3-4 hours until thickened and water has reduced by at least half, then season to taste

Pasta and baking

1. Par-boil the pasta shells according to package instructions until al dente

2. Layer a 9x13 inch Pyrex dish with gravy to cover the bottom

3. Stuff the par-boiled shells with the cheese and spinach mixture and place them open side up, repeating until the dish is fully layered and stuffed

4. Spread more gravy between the shells but do not cover them

5. Bake for 25 minutes at 350 degrees Fahrenheit covered with foil, then increase heat to 400 degrees Fahrenheit, uncover, and bake for an additional 10 minutes until the edges of the shells are crispy and the cheese is melted

6. Serve on a plate and top with optional additional gravy and parmesan