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