Sauté the spinach (defrost first if using frozen) in a pan with no oil (or a little, if you prefer), until wilted. Finely chop the spinach and put aside to cool down.

In the meantime bring to a boil abundant water and cook the pasta shells very al dente (3-4 minutes less than the cooking time suggested on the box). Drain, transfer to a bowl or deep dish and drizzle with some olive oil so they won’t stick one to another.

Combine all the ingredients for the tomato sauce in a microwave friendly bowl, cover with a dish (or a sheet of cling film pierced a few times with a fork) and microwave at 750/800W for 7-8 minutes. If using fresh basil combine it at the very end, whilst the sauce it still hot for extra flavor.

In another bowl add the vegan ricotta and cream it well with a fork or whisk.

Combine the remaining ingredients of the filling and mix all well together. For an extra level of pleasure, you can also add some (homemade) vegan mozzarella to the mix.

Spread a generous layer of tomato sauce on the bottom of a baking tray (you can use it all, or as much as ⅔ and keep the remaining ⅓ to top the stuffed shells prior to baking).

Bake the Vegan Ricotta & Spinach Shells in a preheated static oven at 180°C (350°F) for 20 minutes, and for another 5 minutes in grill mode.

Allow the bake to set for at least 10 minutes out of the oven, then serve straight away.