Stuffed with a cashew-tofu spinach ricotta, these jumbo shells are a vegan version of the classic pasta dish. This meal is crowd-pleasing, family friendly and oh-so-satisfying!
-I like Trader Joe's Tomato Basil Marinara, but use your favorite. Just check the label to make sure it's vegan (and oil-free, if you are avoiding it).
-To make this lower fat, use 2 blocks of tofu and omit the cashews.
-These make excellent leftovers and will keep for 3-4 days in the refrigerator.