The post Take Your Dinner to the Next Level with Panaceas Pantry’s Spinach and Feta Pasta Bake appeared first on thedancingcucumber.com.
]]>Jade of Panaceas Pantry shared one of our favorite pasta bake recipes, and the list of its main ingredients includes spinach and feta cheese. If these two sound like a perfect combo, follow the instructions below to make your own tasty pasta bake.
. I was so fortunate to join forces with @pomiusa to bring you this recipe, and hope you all enjoy it. Their flavoursome strained tomatoes were the backbone to the marinara sauce, and the result was Uber delicious! From here on in, I’m pretty much only eating pasta if it’s giant, stuffed shells 
#pomi #pomitomatoes #perfectionissimple #ppcollab To make this meal; Pasta You'll need 250g giant pasta shells. Cook as per packet instructions and prepare the rest of the recipe while cooking and cooling. Marinara sauce 1 x box @pomiusa strained tomatoes 2 Tbsp @pomiusa tomato sauce 2 tsp olive oil 4 cloves garlic, crushed 1/2 tsp finely ground sea salt Pepper 4 sprigs fresh thyme, leaves only 1 sprig finely chopped oregano, leaves only Method 1. Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 mins on until browned 2. Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 mins, stirring occasionally. Meanwhile, prepare the spinach filling 100g vegan feta, crumbled. 200g spinach (frozen, then 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 see the recipe in my story highlights) Method 1. 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. 2. In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform. Assemble 1. Heat oven to 200 degrees C. 2. Pour a layer of marinara sauce in the bottom of a deep tray. 3. 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. Delicious enjoyed as is, or with a nice green side salad!Ingredients:
- 250g giant pasta shells
Marinara Sauce:
- 1 x box strained tomatoes
- 2 Tbsp tomato paste
- 4 cloves garlic, crushed
- 1/2 tsp finely ground sea salt
- 4 sprigs fresh thyme, leaves only
- 1 sprig finely chopped oregano, leaves only
- 2 tsp olive oil
- pepper
Filling:
- 100g vegan feta
- 200–300g spinach
- 1/2 cup vegan fermented cashew cheese
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp olive oil
- sea salt
Instructions:
After cooking the pasta by following the instructions on the packaging, make marinara sauce and filling for the pasta bake.
Marinara Sauce:
- After heating olive oil in a medium-sized saucepan, add garlic and sauté it until brown.
- Add the rest of the ingredients to the mix. After bringing them to a gentle boil, simmer for another 15 minutes, and don’t forget to occasionally stir the sauce.
Filling:
- Add olive oil to a frypan after heating it over medium flame. Add onion and salt and cook until translucent, then add garlic to the mix and sauté it for approximately half a minute.
- Mix the remaining ingredients in a bowl, and stir them together with onion and garlic once they cool down.
Pasta Bake:
- While heating the oven to 180 degrees C, prepare a deep tray for your pasta bake and pour a layer of marinara sauce to the bottom.
- Use a spoon to add filling into your pasta shells, and place them onto the marinara base. After filling the shells, top them with extra marinara sauce, and sprinkle some vegan cheese on top.
- Bake for approximately 30 minutes and serve while warm.
The post Take Your Dinner to the Next Level with Panaceas Pantry’s Spinach and Feta Pasta Bake appeared first on thedancingcucumber.com.
]]>The post Greek Spanakopita Pasta Bake is Great For Lunch appeared first on thedancingcucumber.com.
]]>Ingredients:
- 120 g ricotta
- 250 g penne pasta
- 3 whisked eggs
- 100 g crumbled feta
- 60 g melted butter
- 20 ml milk
- 1 teaspoon dried Greek oregano
- 70 g finely chopped baby spinach
- 1/4 finely chopped parsley leaves
- freshly ground pepper
- 1/4 cup finely chopped mint leaves
Instructions:
- For this recipe, you will need 4 ramekins. Set the oven to 350 F degrees.
- First, get a pot and fill it with water. Wait for the water to start boiling, then add the pasta. Cook it according to the instructions on the packaging.
- When the pasta is done discard the water and place it in a bowl. Add the baby spinach, feta cheese, and butter. Mix these ingredients together.
- Grab a second bowl and fill it with the ricotta, pepper, whisked eggs, milk, oregano, and mint. Mix them all together to get a creamy consistency.
- Spray the ramekins with cooking spray and divide the pasta between the four. Top each one with the egg mixture.
- Place the ramekins in the oven and bake for 15 to 20 minutes. Your spanakopita pasta bake is ready!
The post Greek Spanakopita Pasta Bake is Great For Lunch appeared first on thedancingcucumber.com.
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