Vegan “Ricotta” & Spinach Stuffed Pasta Shells
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
- 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)
- Wrap some kitchen paper and press lightly around the block of tofu to remove any excess moisture
- 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)
- 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
- 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).
- 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.
- Meanwhile, preheat the oven to 180 C (fan assisted)
- Pour ~2cm thick of Bay’s Kitchen Tomato and Basil sauce into one large oven dish (approx 35cm x 25cm) or two smaller dishes
- Add the shells to fill the dish and scoop in the tofu mixture using a small ice cream scoop or two teaspoons
- Sprinkle fresh basil, pine nuts and parmesan on top
- Bake at 180°C for 10-12 minutes.
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