1/2 package (6 ounces) jumbo shells (make sure to use the jumbo size)
1 package (8 ounces) vegan cream cheese, any flavor (or use silken firm tofu)
1 package (10 ounces) frozen spinach
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1 jar (16 ounces) pasta sauce, any flavor (I like chunky garden), divided
1. Preheat oven to 350 degrees F. Cook shells according to package directions. Combine all other ingredients in a large bowl. When shells are done, drain in cold water to make it easier to handle while stuffing the shells.
2. Place about 1/4 cup of the sauce in a deep dish baking pan. Using a large tablespoon, spoon the spinach mixture into each shell and arrange in the baking dish.
3. Pour the remaining sauce evenly over the stuffed shells. Cover with foil and bake for about 25-30 minutes. Enjoy!!
Source of recipe: This recipe was inspired by a recipe for Barilla Stuffed Shells off of the back of their box.