Start by making your sauce. Add your oil, chopped onion, carrots, chopped celery, and garlic to a medium pot. Cook on medium to high heat for 8 to 10 minutes, occasionally stirring until the vegetable softens up. Now add the remaining sauce ingredients, and stir until combined. Put a lid on the pot, bring it to a low simmer, and cook for 20 minutes until the vegetables are cooked. Once cooked, take an emersion blender or carefully a regular blender and blend the vegetables so the sauce doesn't have large chunks in it; set aside.

While the sauce is cooking, boil the water for the shells. Cook the shells according to the package instructions; mine took about 10 minutes. Once cooked, strain and set aside.

Preheat your oven to 350 degrees. Take a 9x13 pan and lightly grease it.

While the noodles and sauce are cooking, you can make the Ricotta. Take your high-speed blender or food processor and mix all the ricotta ingredients, except the cashew parmesan and vegan mozzarella. Blend until it still has some chunkiness to it but not big chunks. Look at the picture. Once blended, stir in your vegan cheeses until mixed and set aside.

Take your shells and fill them with the ricotta mixture. The amount will depend on the size of your noodles. Take your 9x13 pan, pour about half of the tomato sauce, and spread evenly to make a layer of sauce. Then take the filled shells, place them evenly in the pan/sauce, and cover them evenly with the remaining tomato sauce. Sprinkle with vegan cheese if desired—Bake for 30 to 40 minutes.

**If you don't want to make your own pasta sauce, you can use your favorite store-bought sauce. This recipe uses about 5 cups of sauce.

Cashew Parm recipe

¾ cup raw cashews

Two tablespoons of nutritional yeast

½ teaspoons garlic powder

¾ teaspoon salt

Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.