Vegan Spinach Feta Pasta Shell Bake
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 x can or box strained tomatoes
- 2 tablespoons tomato sauce or paste
- 2 teaspoons olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon finely ground sea salt
- Pepper
- 4 sprigs fresh thyme, leaves only
- 1 sprig fresh oregano, 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 teaspoons olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Pasta
Cook the pasta shells as per packet instructions
Marinara sauce
Heat olive oil in a medium sized saucepan and add garlic, sauté for 1-2 minutes until browned
Add the remaining ingredients, bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally
Spinach filling
Heat a frypan over medium flame, add olive oil, onion, and salt, and cook for 2-4 minutes until translucent
Add garlic and sauté for a further 30 seconds, then turn off heat
In a bowl, mix the remaining ingredients and add the cooled onion and garlic mixture, stirring until uniform
Assembly
Heat oven to 180 degrees Celsius
Pour a layer of marinara sauce into the bottom of a deep tray
Spoon the spinach filling into the pasta shells and place them on the marinara base, layering if necessary
Top with extra marinara sauce, sprinkle with vegan cheese if desired, and bake covered for approximately 30 minutes
Tips
Enjoy the dish as is or serve with a green side salad
