• Cook the jumbo shells according to the package directions. Once cooled enough to touch, separate them so they won't stick together on a plate. Set aside.
• Preheat your oven to 400°F. Place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
• In another pot, boil the 1 cup cashews for the "ricotta" sauce for 15 minutes.

Pesto Instructions

• Prepare the ingredients for the pesto and place in your blender (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice).
• Blend everything until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
• Taste the pesto and add salt and pepper to taste.

"Ricotta" Instructions

• On a plate, use a fork to smash the tofu completely. It will be completely crumbled when done. Transfer to a bowl.
• Add the boiled cashews and the ½ cup water into a blender (you don't need to rinse the blender between using it for the pesto and the "ricotta" sauce) and blend until smooth. Add the lemon juice, nutritional yeast, garlic powder, and yellow miso paste (if using) and blend until combined. Add the salt and pepper to taste.
• Add the cashew sauce and to the bowl with the tofu and combine. Mix thoroughly and add more salt and pepper, to taste.

Shell Assembly

• Add about ¾ of the pesto sauce to the ricotta and mix well to combine. Taste to see if any flavor adjustments need to be made.
• Spread a layer of remaining pesto sauce on the outside one of the shells, then fill the shell with the ricotta mixture. Place in a baking pan and repeat until the pan is filled with shells (or you run out of shells).
• Spread additional sauce on the outside of the shells that are visible as needed and in the spaces in between the shells. The gaps do not need to be filled with sauce, but you should try to make sure that exposed shells have some sauce on them.
• Sprinkle vegan parmesan cheese over top of the shells, if desired.
• Place the pan in the oven and bake for 15 minutes. Remove and let cool for approximately 10 minutes before serving.