Preheat oven to 400ºF/200ºC. Spray an 11x14 inch baking dish with olive oil and set aside. 

Bring a large pot of water to a boil and add shells. Boil for 9-10 minutes stirring often. Drain shells and set aside. 

Make Mushroom Ragu Bolognese. Heat olive oil in a large non-stick skillet over medium-high heat. Add grated onion and garlic. Sauté 3-4 minutes. 

Add carrot and continue to cook until softened. 

Add mushrooms and cook 3 minutes. 

Turn off heat and stir in jar of marinara sauce. 

Transfer mushroom ragu sauce into a high-speed blender or Vitamix and pulse until almost smooth, leaving some texture to the sauce. 

Transfer ragu sauce to a bowl and set aside.

In a clean blender or food processor, add 1 block of tofu, soaked almonds (drained), lemon juice, nutritional yeast, apple cider vinegar, onion powder, garlic powder, and salt. Blend on high until smooth. 

Transfer to a medium-sized mixing bowl. 

By hand, crumble in the remaining block of tofu, add chopped basil, parsley, and black pepper, and fold together. 

Assemble Shells

Spoon in enough mushroom ragu sauce to cover the bottom of the 11x13 inch baking dish (about 1/4- ½ inch deep.) 

One by one, spoon tofu ricotta mixture into shells. Nestle shell into sauce after filling. 

Repeat this process until all shells have been filled and nestled into sauce in only one layer. 

After filling and organizing shells in sauce, spoon the remaining mushroom ragu sauce on top of the shells. 

Bake for 30 minutes at 400 degrees until lightly browned and bubbling. 

Let cool 5-8 minutes before serving.