Once the shells are done, drain and let cool slightly. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8×8 pan (amounts as original recipe is written // adjust if altering batch size), then stuff shells with generous spoonfuls of filling.
*If you’re not a fan of dairy-free “cheese,” simply leave it out and sub it with more eggplant or tofu.
*If not vegan, you can add an egg for extra binding while breaking down the tofu in food processor. This is not necessary though.
*Nutrition information is a rough estimate.