Stuffed Shells (Tofu Ricotta)

Method

1. 1Boil pasta shells per packet, drain, refresh under cold water.
2. 2Fry garlic in olive oil till fragrant; add to crumbled tofu with nutritional yeast, lemon, spinach, oregano, basil, salt and chilli flakes.
3. 3Spread half the marinara in a baking dish.
4. 4Stuff each shell with tofu-ricotta and place on the sauce.
5. 5Pour remaining marinara over, dot with extra olive oil.
6. 6Bake at 200C for 22 minutes; scatter basil before serving.