• 250 gr of pasta shells or some other kind of pasta;

For vegan ricotta cheese:

• 400 gr tofu;
• 1.5 dcl vegan cream for cooking;
• 1 tsp. of salt;
• 1 tsp. of each: dried basil, oregano, onion powder and garlic powder;
• 1 tsp. of ground black pepper.

Marinara sauce:

• 1 medium-sized onion;
• 2 tbsp. of olive oil
• 320 gr of double concentrated tomato puree;
• 2 dcl of water (and a bit more if necessary);
• 1 tbsp. vegan cream for cooking;
• 2 tsp. of brown sugar;
• seasoning: some ground pepper, dried basil, garlic powder and salt, and fresh (or dry) thyme, by personal preference.

And some extra:

• a bit of vegan grated cheese and vegan cream for drizzling over suffed shells.
• some fresh thyme to sprinkle over the dish.