Cook the shells according to the package directions, then rinse them under cold water.
While the shells cook, thaw the spinach and spread half of marinara sauce onto the bottom of a 9x13" baking pan. Set this aside.
Combine the tofu, oil, lemon juice, Italian seasoning, miso paste, garlic powder, and onion powder in your food processor. Run it until you have a totally smooth mixture. Add the spinach and pulse just to incorporate.
Stuff the shells generously with the tofu ricotta mixture and arrange them in the baking pan. Top with the remaining marinara, and sprinkle on the mozzarella and fairy dust (if using). Cover with foil and bake for 20 minutes, then uncover and bake for 10-15 more minutes.
Video
Notes
For a gluten-free version, use gluten-free pasta shells.Nutritional information does not include optional fairy dust.