For Savory Filling: Chop 1/3 large red onion, 1/2 large bell pepper, 1c baby bella mushrooms, and 2c spinach (I used a spinach, kale, and chard mix). I chopped most separately in a food processor for ease. Heat some avocado oil in a pan. First cook the mushrooms through, add the onions and bell pepper mix and let the peppers soften, then add the spinach. Season with 1/2 tsp cumin powder, 2 tsp minced garlic, and 1/2 Tbsp Italian seasoning. You can also mix in or substitute with other veggies – zucchini and eggplant are good options (I needed to use up my mushrooms)
For Tofu Ricotta Filling: Break apart one 15-oz block of tofu and place into a food processor. Add 1/3 c nutritional yeast, 2 Tbsp oregano, 1/4 tsp salt, 1 tsp lemon juice. Puree together. Mix in sautéed veggies mix.
Cook Shells: Place shells into boiling water and boil for 2 minutes. Cover and let sit for 16 mins until al dente. This is the best method to cook the brown rice shells, if using another type then follow instructions for that particular pasta
Make Sauce: Spoon 1 c tomato sauce into a bowl. Add 1 Tbsp oregano, 1/4 tsp black pepper, pinch salt, pinch red chili powder, 1/8 tsp cinnamon, 1/4 tsp cumin powder. Spoon 2 Tbsp pasta water into the sauce and stir to mix.
Brush oil onto a baking dish. Pour 1/4 c sauce to cover the bottom of the dish.
Lightly brush shells with oil – this keeps them from sticking together and breaking apart.
Heat oven to 400ºF
Fill the shells with ricotta veggie filling
Place shells in single layer into baking dish on top of the thin layer of sauce.
Pour rest of sauce over the top to cover all shells on all sides. Spoon 1 Tbsp of pasta water to the dish – this allows the water to boil as the pasta cooks so the rest of the dish does not become to dry. Top with shredded cheese (in my experience, Daiya cheeze shreds melts the best)
Maditative Vegan 