Sat, 15 November 2025
Why not try The Firefighting Chef’s plant-powered Jumbo Pasta Shells — stuffed to the brim with a savoury plant-based ricotta, smothered in a rich tomato and basil sauce, and finished with a generous sprinkle of vegan parmesan. It’s comfort food with a conscience — the extra time in the kitchen is worth every last bite!
Ingredients:
For the Vegan Ricotta:
• 1 block organic firm or extra-firm tofu
• 130g cashews, soaked for at least 4 hours (or overnight)
• 2 tbsp nutritional yeast
• 3–5 cloves garlic
• Juice of 1 small lemon
• ½ tsp lemon zest
• 2 tsp dried mixed herbs
• 1 tsp sea salt
• Black pepper to taste
To mix into the ricotta once blended:
• 200g fresh spinach (blanched for a few seconds, chopped, and squeezed dry)
• A handful of fresh basil, chopped
• 75g dairy-free parmesan (optional)
For the Stuffed Shells:
• 225g jumbo pasta shells (gluten-free or regular) — about 3 per person as a starter, 5 as a main
For the Tomato & Basil Sauce:
• Olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2–3 tbsp balsamic vinegar
• 1 tbsp smoked paprika
• 1 tbsp tomato purée
• 1 tbsp mixed herbs
• 1 tsp maple syrup
• 1 handful fresh basil
• 1 tin chopped tomatoes (plus ½ tin of water to rinse)
• Salt to taste
Method
1. Preheat:
Heat oven to 180°C fan.
2. Par-cook the Pasta:
Bring a large pot of salted water to the boil. Par-cook the jumbo shells according to package instructions for stuffed pasta (or half the normal time plus 2 minutes). Drain, rinse under cold water, and set aside on a tray to prevent sticking.
3. Make the Ricotta:
In a food processor, blend tofu, soaked cashews, nutritional yeast, garlic, lemon juice and zest, herbs, salt, and pepper until creamy but slightly grainy.
Transfer to a bowl and fold in the spinach, basil, and plant-based parmesan. Taste and adjust seasoning.
4. Make the Tomato Sauce:
Warm a good glug of olive oil in a pan over medium heat. Add onions, cover, and cook about 10 minutes, stirring occasionally, until soft.
Add garlic and cook another 3–4 minutes.
Stir in balsamic vinegar and reduce slightly, then add smoked paprika, tomato purée, mixed herbs, basil, maple syrup, and salt. Add chopped tomatoes and half a tin of water, stir, and simmer gently for 5 minutes.
5. Stuff the Shells:
Spoon or pipe the ricotta filling into each shell (about 1½ tbsp per shell). Arrange them snugly into the tomato sauce — think clock face, starting at 12 and working around. Drizzle a touch of olive oil on top.
6. Bake:
Bake in the centre of the oven for 20–25 minutes, until golden and bubbling.
Finish with more fresh basil, a dusting of vegan parmesan, and a drizzle of olive oil.
7. Serve:
Best enjoyed warm — leftovers keep up to 5 days (if there’s any left!).
