Preheat oven to 350F.
Bring a large pot of salted water to a boil.
Carefully add your pasta shells and cook for half the time package says to al dente (most of the time this says 7-8 minutes). Drain pasta shells and rinse immediately with cold water to stop the cooking.
While that's cooking, in a skillet, add the oil over medium heat and add in the garlic for 1 minute until fragrant. Then add the spinach until wilted. Remove from heat.
In a bowl, combine the cooked spinach mixture, vegan ricotta, cream cheese, ½ of the vegan mozzarella and ½ of the parmesan, parsley, basil, salt, and pepper.
Spray a 9x13 baking dish with cooking spray.
Spread half of the sauce on the bottom of the dish. Set aside.
Once the shells are done, spoon 1-2 tablespoons of mixture into shells and place shells in baking dish. Repeat until no mixture remains. You should have enough to fill 20-25 shells.
Pour remaining sauce over the shells and then sprinkle the remaining mozzarella and parm over the top.
Bake for 25-30 minutes or until hot and the edges have starting bubbling.
Top with more fresh basil if desired and with more sauce if needed. Serve warm with garlic bread.