Vegan Spinach Feta Pasta Bake with Giant Shells
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 can or box strained tomatoes
- 2 Tbsp tomato sauce or paste
- 2 tsp olive oil
- 4 cloves garlic, crushed
- 1/2 tsp finely ground sea salt
- Pepper, to taste
- 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 pasta
Cook 250g giant pasta shells according to package directions.
Marinara sauce
Heat olive oil in a medium saucepan over medium heat. Add garlic and sauté for 1-2 minutes until browned.
Add remaining marinara sauce ingredients. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Spinach filling
Heat a frying pan over medium heat. Add olive oil, onion, and a pinch of sea salt. Cook for 2-4 minutes until translucent. Add garlic and sauté for 30 seconds. Turn off heat.
In a bowl, mix the remaining spinach filling ingredients. Add the 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 the spinach filling into the cooked pasta shells and place them on the marinara sauce base, layering if needed. Top with extra marinara sauce, sprinkle with vegan cheese if desired, and bake covered for approximately 30 minutes.
Tips
Delicious enjoyed as is, or with a nice green side salad!
