Vegan Spinach Feta Pasta Bake
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 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 to taste
- 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 of sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
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 heat, add olive oil, onion, and 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 ingredients with the cooled onion and garlic mixture until uniform.
Pasta cooking
Cook the giant pasta shells according to package instructions.
Assembly and baking
Preheat oven to 180 degrees Celsius.
Pour a layer of marinara sauce into the bottom of a deep baking tray.
Stuff the cooked pasta shells with the spinach filling and place them on the sauce, layering if necessary.
Top with additional marinara sauce, sprinkle with optional vegan cheese, cover, and bake for approximately 30 minutes.
Tips
Enjoy the dish as is or serve with a green side salad for added freshness.
