Vegan Stuffed Shells

-1 Preheat your oven to 350 F.
-1 Boil your pasta: Bring a pot of water to a boil. Add in your pasta shells and cook them for about 10 minutes- they should be al dente. Drain your pasta and set it aside.
-1 Prep the spinach: In the same pot, heat the garlic clove with 1 tbsp of olive oil. Saute your spinach for 4-5 minutes. Season with a pinch of salt, transfer to a bowl and set aside. 
-1 Make the tofu ricotta: For the tofu ricotta, add all of the ingredients into a blender or food processor and blend until smooth. Pour the ricotta into the bowl with the spinach and mix well.
-1 Stuff your shells: In a large baking dish- I used a 9u0022 pie dish, but a 9 x 13 dish would work- spread a layer of marinara sauce to coat the bottom. Begin stuffing your shells with the tofu mixture, and layering them over the marinara base.
-1 Once all your shells are stuffed, pour the remaining sauce over the top. Add spoonfuls of pesto around the dish, and sprinkle with the chopped basil.
-1 Bake the shells: Cover your dish with foil, and bake for 15 minutes covered, and 10 minutes uncovered. You can add vegan cheese if desired before baking. 
-1 If you want to prep this dish ahead of time, I would follow all the steps up until the baking part. You can refrigerate the shells for up to 3 days, and bake them right before serving.