Red Pesto and Spinach Rigatoni Pasta Bake by Jade Kath @panaceas_pantry

minutes / 4 people
Red Pesto and Spinach Rigatoni Pasta Bake by Jade Kath @panaceas_pantry

Recipe by Jade Kath @panaceas_pantry

Preparation

1. Make the marinara. Heat a small saucepan over medium heat. Add oil and heat for 20 seconds then add garlic and brown (30s). Pour in tomatoes, Sacla Free From Tomato Pesto and salt then bring to a boil and simmer (lid on) for 10 mins.

2. Meanwhile, MAKE THE STUFFING. Heat a frypan over medium heat. Add olive and heat through, then scrape in onion and salt. Reduce the heat to low and sauté for 5 minutes or until onion is softened and translucent. Add garlic and brown for 30 seconds before adding spinach and zucchini. Cook for 5 minutes or until greens have softened. Turn off heat.

3. Preheat the oven to 180 C and bring a large, 5L pot of water to the boil. Once the water reaches a rolling boil salt, then cook pasta per packet instructions. Strain cooked pasta.

4. Assemble and bake. Using a large baking tray, start by adding 1 cup of the marinara to the bottom and spreading to coat. Pour the remaining marinara into the drained pasta and mix well. Use half of the pasta to make a layer, then dollop half of the spinach stuffing into the pasta dish. Repeat with the remaining pasta and spinach stuffing to make a second layer. If you like, sprinkle the top with a layer of grated, vegan cheese. Cover the tray (with a lid or 2 layers of aluminium foil) and bake for 30 mins.

Enjoy while hot, served with a fresh, punchy salad. 

Ingredients

  • 500g pasta Rigatoni
  • Red pesto marinara
  • 2 x 400g tins whole tomatoes
  • 4 cloves garlic, crushed
  • 1 Tbsp olive oil
  • 3/4 tsp salt
  • 1 Jar Saclà Free From Tomato Pesto
  • Spinach, zucchini and cheese stuffing
  • 1/2 brown onion, finely diced
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1 cloves garlic, crushed
  • 250g spinach
  • 250g zucchini, grated
  • 3/4 cup (180g) cashew cheese