In a large stockpot, cook the pasta according to package directions.
Make the filling
In a large bowl, mix together the ground beef, panko breadcrumbs, vegan mozzarella, spinach, carrots, onions, garlic, eggs, 1 tablespoon of sliced basil, and salt and pepper.
In a separate large bowl, combine all of the sauce ingredients (tomatoes, garlic, basil and parsley).
Butter a large baking dish. Spoon a thin layer of sauce on the bottom of the pan.
Drain the cooked pasta and run briefly under cold water, just until the pasta is cool enough for you to hold. Stuff each pasta shell with a large spoonful of filling. Place stuffed shells on top of the tomato sauce in the baking dish.
Once the baking dish is full of stuffed shells, spoon the remaining sauce into the spaces between the shells.
Bake at 350°F for 40 to 45 minutes.
Allow the dish to cool for 5 to 10 minutes. Then garnish with parsley and/or basil, and serve.
Notes
Makes 8 - 10 servingsStuffed shells: You will likely have extra pasta shells. Save them for another dish later in the week! You may also have extra sauce. You can freeze any remaining sauce for up to one month. Meat: Instead of lean ground beef, you could substitute ground turkey.Make it vegan: substitute chopped mushrooms for the ground beef.Freezer meal idea: bake in two separate baking dishes, then enjoy one now and freeze the other for later!Storage: Allow the food to cool, then store in an airtight container in the refrigerator for up to 4 days. Or, store in a freezer safe container or freezer bag in the freezer for up to one month.