Vegan Spinach and Feta Pasta Bake with Giant Shells
Ingredients
- 250g giant pasta shells
Marinara sauce
- 1 can 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, finely chopped, leaves only
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
Cook 250g giant pasta shells according to package directions until al dente, then drain
Marinara sauce
Heat olive oil in a medium saucepan over medium heat
Add crushed garlic and sauté for 1-2 minutes until browned
Add strained tomatoes, tomato sauce/paste, sea salt, pepper, thyme, and oregano
Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally
Spinach filling
Heat olive oil in a frypan over medium heat
Add diced onion and sea salt, and cook for 2-4 minutes until translucent
Add crushed garlic and sauté for 30 seconds, then turn off heat
In a bowl, combine vegan feta, spinach, and vegan fermented cashew cheese
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
Place the filled shells on the marinara sauce base, layering if needed
Top with extra marinara sauce and optionally sprinkle with vegan cheese
Cover and bake for approximately 30 minutes
Serving
Serve as is or with a green side salad
