Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Preheat your oven to 220°C / 200°C fan, boil your kettle, and take out a large saucepan, a mixing bowl, and a wide oven proof dish or a wide casserole dish.

STEP 2

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Place a saucepan over medium heat and pour in the boiling water from the kettle. Salt the water generously, add the conchiglioni pasta shells, and cook for 8-10 minutes, or until al dente. Take care not to overcook, as the pasta should stay slightly firm. This will make it easier to fill with the tofu 'ricotta', and it will also be baked in the oven later. Drain well and rinse the pasta so it's cool for filling.

STEP 3

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Finely chop the baby spinach and add it to a mixing bowl with the silken tofu and the tofu 'ricotta' marinade. Mash the silken tofu with a fork until almost smooth and give everything a good mix to combine. 

STEP 4

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Drain the black lentils and combine them with the tomato sauce in your ovenproof dish or casserole dish. Stir well, then spread the mixture evenly across the base of the dish. Fill each conchiglioni pasta shell with tofu ricotta using a dessert spoon, then arrange them in a single layer in the dish on top of the tomato sauce. Gently press them into the sauce so they are half submerged. Bake for 10-15 minutes, until the pasta is tender and a little crispy in places, and the tofu ricotta is lightly golden.

STEP 5

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To serve, divide the tofu 'ricotta' filled conchiglioni shells with the rich tomato lentil sauce between serving plates. Drizzle with good quality olive oil and finish with salt and freshly ground black pepper. Enjoy!