Remove tofu from plastic and drain. Wrap the tofu in a kitchen cloth and place something heavy on top. A cast iron pan works beautifully. Press tofu for 20 minutes.

In the bowl of a food processor, crumble tofu into large chunks. Add in the remaining ingredients and pulse to combine. Scraping down sides as needed. Cheese should be smooth and creamy. Taste for seasoning.

Place in an airtight container in the fridge until you are ready to use.

Sauté onions, add garlic. Add tomato paste and cook for 1 min.

Add tomatoes, cayenne and cook on simmer for approx. 30 minutes.

Preheat the oven to 375.

Bring a large pot of water to a boil and generously salt the water. Cook shells according to the package. I recommend cooking al dente as they will continue to cook in the oven. Rinse well and set aside.

Meanwhile, add olive oil and chilli flakes to the pan. Add-in onion and garlic and saute until fragrant. Toss in mushrooms and cook until they begin to soften. Season with salt and pepper. Add in spinach and toss to coat.

Spread tomato sauce into the bottom of the casserole dish (mine was 7” x 9”). Lay mushroom and spinach mixture on top of sauce, mixing it gently together.

Pick up a shell and using a regular spoon scoop a heaping tsp into each shell. Snuggle the shell into sauce open side up. Complete until all the shells are filled. Shave Parmesan on top, season with salt and pepper.

Place in a preheated oven to bake for 20 minutes or until the cheese starts to brown and the sauce is bubbly.

Remove from the oven and allow to cool for several minutes before serving.