Method
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). Approx 250g should be enough but you may want a little extra to account for breakages.
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 or until the dish is warmed through, the ricotta begins to become very slightly golden and the tomato sauce is bubbling.
Serve immediately. If not eating immediately, prepare up to step 10 and keep it in the fridge for up to 3 days or freeze and thaw before baking.
