8 veggie meatballs, cut into halves and microwaved
2 jars pasta sauce
some Italian seasoning, to taste
Preheat your oven to 375, and boil water for the pasta shells.
Once the pasta is cooking, heat your olive oil over medium heat in a large skillet, then add the parsley, the garlic, carrots, and veggie broth, simmering for about five minutes.
Add the tofu, Italian seasoning, vegan cream cheese, and lemon juice all at once, and stir for five more minutes (or until the cream cheese melts).
Add the nutritional yeast, spinach, and microwaved meatballs, stirring for a few minutes until you've got a nice mix. By this point, your shells should be done, so drain 'em, and start stuffing 'em with the creamy mix.
Place the stuffed shells into a baking dish (opening-side up), and then pour enough sauce over them to splash each shell. Make sure there's sauce covering the whole bottom of the dish to really get the flavor in there.
Top with Italian seasoning, as you see fit.
Put it all in the oven for about 25 minutes, or until the shells start to get crispy.