Vegan “Ricotta” & Spinach Stuffed Pasta Shells

Serves

4

Prep time

30 min.

Cook time

12 min

INGREDIENTS

2 x 260g Jars Bay’s Kitchen Tomato & Basil Sauce
~250g Gluten Free Conchiglioni (jumbo pasta shells)
500g Extra firm tofu
300g Fresh spinach (leaves only not stalks)
30g Fresh lemon juice
45g Blanched almonds (pre-soaked overnight immersed in warm water with 1 tsp salt)
3 Tbsp nutritional yeast
3 Tsp white miso paste
2 Tsp maple syrup
1/2 Tsp salt

TO SERVE
Fresh basil
Pine nuts
Vegan parmesan

 ZUBEREITUNG
 
  1. Ensure you’ve soaked your almonds the night before. If you haven’t been able to, pour boiling water over the almonds and soak for 30 minutes (then drain before use)
  2. Wrap some kitchen paper and press lightly around the block of tofu to remove any excess moisture
  3. Pour the almonds (drained), extra firm tofu, nutritional yeast, maple syrup, salt, miso paste and lemon juice into a blender or food processor and pulse until mostly smooth (it will be a thick slightly lumpy consistency that looks a little like hummus)
  4. Pick any leaves off the spinach, then in a frying pan with 1-2 tbsps water over a mid-low heat for a few minutes wilt the spinach, strain excess liquid and then fold it into the tofu mixture
  5. Space out the dry shells in your oven dish to ensure there are enough pasta shells for your dish (better to have a few extra as a few may break). 
  6. Bring a large saucepan to the boil and cook the Conchiglioni (jumbo pasta shells) according to the instructions. To avoid the shells sticking you may want to add 1 tbsp olive oil to the boiling water. Drain with a little water remaining in the pan to stop them sticking and let them cool for a few minutes before you handle them. 
  7. Meanwhile, preheat the oven to 180 C (fan assisted) 
  8. Pour ~2cm thick of Bay’s Kitchen Tomato and Basil sauce into one large oven dish (approx 35cm x 25cm) or two smaller dishes
  9. Add the shells to fill the dish and scoop in the tofu mixture using a small ice cream scoop or two teaspoons 
  10. Sprinkle fresh basil, pine nuts and parmesan on top
  11. Bake at 180°C for 10-12 minutes.

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