This recipe is vegan and low in fodmaps! For the vegan ricotta, I used firm tofu. Get the recipe below 👇
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Ingredients

10-12 Jumbo Pasta shells
1 batch of vegan ricotta (shown below)
2-3 cups of your favorite tomato or marinara sauce (I used tomato-basil)
Optional: vegan mozzarella shreds
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*Vegan Ricotta*
14 oz. Firm tofu
2 tablespoons of dried/fresh parsley
1 tablespoon dried basil
3 tablespoons nutritional yeast
2 tablespoons tahini
1 tablespoon extra virgin olive oil
Minced garlic to taste (about 1 clove. You can omit for a strict low fodmap diet)
Salt and cracked black pepper to taste

Method

Mix tofu with a fork in a medium size bowl. Mixing with a fork will give you that ricotta consistency. Then, add the rest of the ingredients making sure to combine thoroughly. Set aside.
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Pour just enough tomato sauce to cover the bottom of a 9×13 baking dish (1/2 cup or so). Cook shells according to package directions, drain. When done, wait for the shells to cool and use a spoon to stuff each shell with the vegan ricotta mixture. Place each shell into the baking dish and top with remaining sauce and some shredded vegan mozzarella (I used @daiyafoods). .
Bake at 350 in a convection oven for 20 -30 minutes or until shells are heated through and sauce is bubbly. Enjoy! .
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