Vegan Spinach and Feta Pasta Bake
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 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 oregano, finely chopped, leaves only
Spinach filling
- 100g vegan feta, crumbled
- 200g spinach (frozen and defrosted or fresh and wilted)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese (store bought or homemade)
Preparation
Cook the 250g giant pasta shells as per packet instructions and let them cool.
For the marinara sauce, heat olive oil in a medium sized saucepan and add garlic, then 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.
For the spinach filling, heat a frypan over medium flame, add olive oil, onion, and salt, and cook for 2-4 minutes or until translucent.
Add garlic to the spinach filling mixture and sauté for a further 30 seconds, then turn off heat.
In a bowl, mix the remaining spinach filling ingredients, add the cooled onion and garlic mixture, and stir until uniform.
Heat oven to 200 degrees C.
Pour a layer of marinara sauce in the bottom of a deep tray.
Spoon the spinach filling into the cooked 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.
