Vegan Spinach and Feta Pasta Bake
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 x 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
- Leaves from 4 sprigs fresh thyme
- Leaves from 1 sprig fresh oregano, finely chopped
Spinach filling
- 100g vegan feta, crumbled
- 200-300g spinach (frozen, then defrosted or fresh and wilted)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Cook the 250g giant pasta shells according to package instructions.
For the marinara sauce: Heat 2 teaspoons olive oil in a medium saucepan. Add 4 crushed garlic cloves and sauté for 1-2 minutes until browned.
Add the strained tomatoes, tomato sauce or paste, sea salt, pepper, thyme leaves, and oregano leaves. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
For the spinach filling: Heat a frypan over medium heat and add 2 teaspoons olive oil. Add the finely diced onion and a pinch of salt, cooking for 2-4 minutes until translucent.
Add 3 crushed garlic cloves to the frypan and sauté for 30 seconds, then turn off the heat.
In a bowl, mix the crumbled vegan feta, prepared spinach, and vegan fermented cashew cheese. Add the cooled onion and garlic mixture and stir until uniform.
Preheat oven to 180°C.
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 layer, layering if necessary.
Top with additional marinara sauce and optional vegan cheese, then cover and bake for approximately 30 minutes.
