Red Pesto and Spinach Rigatoni Pasta Bake

4

People

45

Minutes

Easy

Difficulty

Just to know

Recipe by Jade Kath (IG profile @panaceas_pantry)

Ingredients

1 Jar Saclà Vegan Tomato Pesto with tofu

500 g pasta Rigatoni

Red pesto marinara

2 x 400g tins whole tomatoes

4 cloves garlic, crushed

1 Tbsp olive oil

3/4 tsp salt

Spinach, zucchini and cheese stuffing

1/2 brown onion, finely diced

2 tsp olive oil

1/2 tsp salt

1 cloves garlic, crushed

250 g spinach

250 g zucchini, grated

3/4 cup (180 g) cashew cheese

Method

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, Saclà Vegan 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.

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

Method

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.

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

Classic basil pesto

Tomato pesto

Wild rocket pesto

Chilli pesto with capsicums

Arrabbiata – Tomato and chilli pasta sauce

Sun-dried tomato and garlic pasta sauce

Olive and Tomato pasta sauce

Capsicum and eggplant pasta sauce

Whole cherry tomato and basil

Arrabbiata – cherry tomatoes and chilli

Parmigiana – cherry tomatoes and Parmigiano Reggiano

Cherry tomato and roasted garlic pasta sauce

Vegan basil pesto

Vegan tomato pesto

Organic classic basil pesto

Capers in wine vinegar

Mixed vegetables in wine vinegar

Cocktail onions in wine vinegar

Gherkins in wine vinegar

Sun-dried tomatoes

Marinated artichokes

Sun-dried tomato tapenade

Black olives tapenade

Pasta dishes & soups