Vegan Spinach Feta Pasta Bake with Giant Shells
Ingredients
Marinara sauce
- 1 can/box 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 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
Pasta
- 250g giant pasta shells
Preparation
Pasta
Cook the pasta shells according to package instructions. Drain and set aside.
Marinara sauce
Heat olive oil in a medium saucepan over medium heat. Add garlic and sauté for 1-2 minutes until browned.
Add 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. Cook for 2-4 minutes until onion is translucent. Add garlic and sauté for 30 seconds. Turn off heat.
In a bowl, mix remaining ingredients. Add cooled onion and garlic mixture and mix until uniform.
Assembly
Preheat oven to 180°C.
Pour a layer of marinara sauce in the bottom of a deep baking dish.
Spoon filling into pasta shells and place them on the sauce in the dish, layering if needed.
Top with extra marinara sauce, sprinkle with vegan cheese (optional), and bake covered for approximately 30 minutes.
Tips
Serve as is or with a side green salad.
