Set your oven to 375F and get a 12 x 8 baking dish ready. To your tofu ricotta mixture, add the parmesan, 1/2 cup of the mozzarella, the wilted spinach, and the egg. Mix together until ingredients are incorporated evenly.
Add a thin layer of tomato sauce to the bottom of the baking dish. Next, stuff the shells, placing each one seam side up in 5 x 5 lines. You could use a spoon to stuff each shell, or to reduce mess, add the mixture to a large Ziploc bag, cut off one corner and use like a piping bag to stuff the shells.
Once the shells are all stuffed and in the baking dish, add a layer of tomato sauce on top and the remaining 1/2 cup of mozzarella. Cover with tin foil and place in the oven for 22-25 minutes. Remove the foil, and place back in the oven to bake for another 10-15 minutes unitl the cheese is melted and golden brown.
Serve immediately with more fresh parmesan, basil, and tomato sauce with a simple side salad. Enjoy!