Made with large pasta shells stuffed with spinach and vegan
ricotta, then baked on a bed of pasta sauce, this version is easier
than lasagna, but equally delicious and pleasing to the eye!
Notes
• Make ahead: When making ahead, stuffed shells can be filled and
kept, covered, in the refrigerator for up to 24 hours in advance. When
ready to bake, simply place in the oven and bake as usual.
• To make this without mushrooms you can simply omit them or replace
them with vegan meat or sausage crumbles.
• If you’d like you can add a layer of vegan cheese over top before baking.