Cheesy Meatless Stuffed Shells

Ingredients

• 18 jumbo pasta shells
• 2 tablespoons olive oil
• 1 (12 ounce) package meatless ground beef substitute (such as Impossible(TM) Foods)
• 1 (15 ounce) can fire-roasted diced tomatoes
• 0.5 medium onion, diced
• 2 teaspoons minced garlic
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• 3 cups loosely packed fresh spinach
• 1 (15 ounce) container ricotta cheese
• 1 large egg, beaten
• 1 (24 ounce) jar marinara sauce
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 0.25 teaspoon Italian seasoning, or to taste

Steps

1. Heat the oven to 375 degrees F (190 degrees C).
2. Boil salted water in a large pot. Add shells and cook with occasional stirring until tender but firm to the bite, about 9 minutes.
3. While the shells cook, warm olive oil in a large pan or skillet over medium-high heat. Cook and stir the meatless ground beef until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper and simmer for 2 minutes. Add spinach and simmer until wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Take off the heat and mix in ricotta and egg until fully incorporated.
4. Spread 1/2 cup marinara over the bottom of a 12-inch cast iron skillet or 9×13-inch baking dish using the back of a large spoon.
5. Drain the shells and fill each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or dish, pour over the remaining marinara, and sprinkle with Parmesan and mozzarella. Add the remaining Italian seasoning and more black pepper.
6. Bake in the preheated oven for 35 to 45 minutes, until the cheese is golden and bubbly.