Vegan “Ricotta” & Spinach Stuffed Pasta Shells

Vegan “Ricotta” & Spinach Stuffed Pasta Shells

4 Persons
Prep time

30 Minutes

Cook time

12 Minutes

Dietary info

Low FODMAP, Gluten Free, Lactose Free, Vegan/Vegetarian


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

  • 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.

Recipe created by Katya from @positivelychronictravels.

Copyright of Bay’s Kitchen. Please do not reprint without permission. 


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