Gather the following ingredients:

• 20 jumbo pasta shells
• 1 jar (24 oz) pasta sauce
• 2 cups shredded vegan cheese

Boil water and cook pasta shells to al dente according to the directions on the package.

Sauté until beginning to soften:

• ½ cup onion, chopped
• 3 cloves garlic, minced

Meanwhile, combine in a bowl:

• 1 package (14 oz) tofu, drained and crumbled
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 cup chopped fresh spinach if using frozen, thaw and squeeze out water thoroughly
• ¼ cup vegan mayonnaise

Assemble the dish. Divide tofu mixture evenly between the pasta shells. Pour just over half the pasta sauce into a 9x13 baking dish. Place filled pasta shells into the pan. Pour remaining sauce over. Top with shredded cheese. Bake uncovered for 30 minutes.