Vegan Spinach Feta Pasta Bake with Giant Shells
Ingredients
Pasta shells
- 250g giant pasta shells
Marinara sauce
- 1 can/box strained tomatoes
- 2 Tbsp tomato sauce/paste
- 2 tsp olive oil
- 4 cloves garlic, crushed
- 1/2 tsp finely ground sea salt
- Pepper
- 4 sprigs fresh thyme, leaves only
- 1 sprig fresh oregano, leaves only, finely chopped
Spinach filling
- 100g vegan feta, crumbled (or vegan Parmesan, grated)
- 200-300g spinach (frozen and defrosted, or fresh and wilted) or silverbeet (chopped and blanched)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Pasta shells
Cook 250g giant pasta shells according to package instructions
Marinara sauce
Heat olive oil in a medium saucepan. Add garlic and sauté for 1-2 minutes until browned
Add remaining ingredients. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally
Spinach filling
Heat a frypan over medium heat. Add olive oil, onion, and salt. Cook for 2-4 minutes until translucent. Add garlic and sauté for 30 seconds. Turn off heat
In a bowl, mix remaining filling ingredients. Add cooled onion and garlic mixture, and mix until uniform
Assembly
Preheat oven to 180 degrees C
Pour a layer of marinara sauce in the bottom of a deep baking tray
Spoon filling into cooked pasta shells. Place filled shells on the sauce, layering if needed. Top with extra marinara sauce and sprinkle with vegan cheese if desired. Cover and bake for approximately 30 minutes
Serving
Serve as is or with a green side salad
