Preheat oven to 375°F and lightly oil baking dish.
Boil pasta shells until al dente, then drain and set aside.
Heat olive oil in skillet, sauté onion and garlic until fragrant.
Add plant-based ground “beef,” cook for 5 minutes until browned.
Stir in spinach, oregano, basil, pepper, and salt. Cook another 2 minutes.
In bowl, combine vegan ricotta with half mozzarella, then mix with “beef” spinach filling.
Spread 1 cup marinara on baking dish bottom.
Stuff shells generously with filling and arrange neatly.
Pour remaining marinara over shells, sprinkle leftover mozzarella on top.
Cover with foil and bake 25 minutes.
Remove foil, bake uncovered 10 minutes until golden and bubbly.
Garnish with parsley before serving.
