• Fill large pot of water with 2 teaspoons of salt.
• Bring water to a roaring bubble
• Add jumbo pasta shells
• Stir and boil for 9 minutes
• Drain, rinse with cool water, and place on paper towels to drain and dry
• PREPARE THE FILLING OR USE Ultimate Lentil and Vegetable “Meatless” Loaf
• Add onions and garlic to a large skillet
• Cook on medium-low until translucent; add a little water if it begins to stick
• Add Bocca Original Crumbles or  ground meat alternative of choice
• Cook on low
• In a food processor cut Vegan Italian Sausage into large pieces
• Pulse until it is a ground texture similar to the Bocca crumbles
• Add to cooking onion, garlic and Bocca Crumbles
• Stir
• Add diced tomatoes, tomato sauce, and spices
• Cook until browned and heated through
• Remove from heat and allow to cool

ASSEMBLING IN THE PAN

• In a 9x13 glass pyrex pan or any 9X 13-inch pan of choice, pour ¼ of the marinara sauce in the bottom of the pan.
• Using a spoon, spread the marinara around; this will prevent your pasta from sticking to the bottom of the pan without the need for oil.
• Using a spoon, fill each pasta shell with the "meat" mixture
• Place each filled noodle in the pan opening side up.
• Place all the shells next to each other
• Pour the remaining sauce on top of the filled noodles
• Cover with aluminum foil

COOKING

• Preheat oven to 350 degrees
• Place covered pan in the middle of the oven
• Cook for 30 minutes, covered
• Removed from oven
• Let sit for 5 minutes; remove the aluminum foil
• Scoop shells into a shallow bowl or on a plate
• Sprinkle with Skinny Cashew Vegan Parmesan “Cheese”