Cook the pasta according to pack instructions and drain.
Heat 1 tbsp of the oil in a frying pan, add the onion and 1 clove of garlic and cook for 5 minutes until softened. Stir in the tomatoes and the sugar and cook for another 10 minutes.
Place the spinach in a colander and pour over boiling water to wilt it. Cool a little then squeeze out any excess water. Whiz the tofu in a food processor until almost smooth. Add the spinach, remaining garlic, basil and a grating of nutmeg to the tofu and whizz to mix, season and spoon the mixture unto the pasta shells.
Pour all but 2 large spoonfuls of the tomato sauce into the bottom of an ovenproof dish, arrange the stuffed shells on top, and then top with the remaining sauce and drizzle on the remaining oil. Bake in the oven at 180C/fan 160°C/gas mark for 25 - 30 minutes.
See more Pasta recipes