In a medium pan, pour out the soy milk. Add the vinegar and stir to combine. Place on a low heat and gradually bring the temperature up, stirring constantly, until the milk splits and you can see visible flecks of soy “curds” (this may take a while, but be patient). Add in the salt and stir to dissolve.

Pour the soy milk through a fine muslin or nutmilk bag. Discard the water and keep the “ricotta” caught by the bag. Gently squeeze the muslin of “ricotta” to get rid of most of the water (don’t squeeze too hard or the fabric may tear and you’ll have a cheesy mess). When you open the muslin you should have a nice ball of “ricotta” textured curds. Place it in the fridge for up to 48 hours or use immediately if you like.

Place all the ingredients in a mortar and pestle or a high speed blender and crush/pulse until blitzed. If the mix looks dry, add more oil. Set aside.

In an oven proof deep frying pan or cast iron skillet, place the olive oil and place over a medium heat. Once hot, add the onion and the garlic. Fry for a few minutes until turning translucent then add the tin of tomatoes and half a tin of water. Crush the tomatoes lightly with a fork or potato masher, cover with a lid and reduce heat to low. Leave to simmer, stirring occasionally, until the sauce has reduced nicely (around 10 minutes).

Preheat the oven to 200c.

Bring a large saucepan of water to the boil with a good pinch of salt. Add the pasta and boil until al dente. Drain the pasta and allow to cool for a few minutes.

Turn off the heat on the tomato sauce (it should be reduced nicely but not too thick). Fill each shell with a little “ricotta”, a half teaspoon of pesto and place one by one into the skillet of tomato sauce. Sprinkle the top of each shell with panko and drizzle with oil.

Place the skillet in the oven and bake for around 20 minutes until the pasta is crispy and the breadcrumbs are golden brown.

Serve immediately and enjoy!