Vegan Spinach Feta Pasta Bake with Giant Shells
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 can strained tomatoes
- 2 Tbsp tomato sauce or 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
Cook the pasta shells according to package directions
Heat olive oil in a medium saucepan over medium heat
Add garlic and sauté for 1-2 minutes until browned
Add the remaining marinara sauce ingredients
Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally
While the sauce simmers, heat a frying pan over medium heat and add olive oil
Add onion and sea salt, and cook for 2-4 minutes until translucent
Add garlic and sauté for 30 seconds, then turn off heat
In a bowl, mix the remaining spinach filling ingredients
Add the cooled onion and garlic mixture and mix until uniform
Preheat oven to 180°C
Pour a layer of marinara sauce in the bottom of a deep baking dish
Spoon the spinach filling into the cooked pasta shells
Place the filled shells on the marinara sauce in the baking dish, layering if necessary
Top with extra marinara sauce and sprinkle with vegan cheese if desired
Cover and bake for approximately 30 minutes
Serving suggestions
Enjoy as is or with a side green salad
