Start the garlic basil tomato sauce by mincing the onion and garlic. Heat a medium sized pot on medium high heat and add the olive oil. Cook the onions until soft and starting to brown. Add in the garlic and cook for another 2 minutes.

Stir in the tomato paste, Italian seasoning, dried basil, dried oregano, salt and pepper. Cook for another 1-2 minutes.

Pour in the tomato sauce and water along with a pinch of cane sugar to cut the acidity and some red pepper flakes. Cover & simmer for 30 minutes. Taste and adjust salt.

Cook jumbo shells according to the package. You'll need about 17-20. 

Prep the tofu ricotta. Finely chop spinach and basil and stir in to the ricotta until evenly distributed. Taste and adjust salt and pepper if needed. Set aside.

Make the cashew cream by boiling the cashews for 15 minutes. Add to a blender along with the water, miso paste, lemon juice, and salt. Blend until smooth. Add a splash of water if the sauce is too thick.

Preheat oven to 375F.

Coat the bottom of a baking dish with tomato sauce.

Stuff each shell with tofu ricotta and place in the baking dish. Drizzle with cashew cream and tomato sauce until all the sauce is used up. 

Bake for 20-25 minutes. Top with fresh basil and enjoy!!