Scale
Ingredients
- 400 g rigatoni pasta
- 1/2 cup sun-dried tomatoes (marinated in oil)
- 4 tbsp sun-dried tomato oil
- 1 x 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 2 – 3 cups spinach
- 1 tbsp grated garlic
- 1 tbsp dried basil
- 2 tsp dried oregano
- 3/4 cup nutritional yeast
- 1/2 tsp black pepper
- 4 tsp maple syrup
- 3 cups boiling water (+ 1/2 cup if needed)
- 2 tsp salt (or to taste)
- 1 cup vegan cheese (optional, I used VioLife slices)
- 2 tsp chilli flakes (optional)
Instructions
- Pre-heat your oven to 180C/160C fan.
- Measure your sundried tomatoes, try to avoid adding the oil and roughly cut them up. Give the spinach leaves a rough chop too.
- In a deep enough baking dish add all your ingredients, apart from the water.
- Mix until everything is well combined. Then, carefully pour in the boiling water. You want to make sure your pasta is submerged in the water, if not, with a spoon gently push them in.
- Cover with foil and bake for 45 minutes.
- Take your pasta out of the oven and check if the pasta at the top has cooked. If not, give it a little mix so that the pasta at the top goes to the bottom, and vice versa. Add 1/2 cup of more water and bake without the foil for 15 minutes.
- Enjoy warm!
Nutrition
- Calories: 252