Vegan Spinach Feta Pasta Bake with Giant Shells
Ingredients
Pasta
- 250g giant pasta shells
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, to taste
- 4 sprigs fresh thyme, leaves only
- 1 sprig finely chopped oregano, 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 the giant pasta shells according to package directions
Marinara sauce
Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 mins until browned
Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 mins, stirring occasionally
Spinach filling
Heat a frypan over medium flame, then add olive oil. Add onion and salt and cook for 2-4 mins, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat
In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform
Assembly
Heat oven to 180 degrees C
Pour a layer of marinara sauce in the bottom of a deep tray
Spoon filling into pasta shells, placing onto the marinara base. You can layer the shells a little if you need to. Once you have finished filling, top with extra marinara sauce, sprinkle with vegan cheese (optional) and bake (covered) for approx 30 mins
Serving
Delicious enjoyed as is, or with a nice green side salad
