One Box of Pomi Strained Tomatoes
Pomì Tomato Sauce has countless uses. It is obtained only from Italian tomatoes and it is easy and fast because it is ready to use. It is perfect to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Store up to 5 days in the fridge after opening
|Tomato Sauce 17.63oz||One Box of Pomi Strained Tomatoes|
|Fresh Thyme||4 Sprigs|
|Oregano||Finely Chopped - Leaves Only|
|Pomi Strained Tomatoes||1 Box|
|Pomi Tomato Sauce||2 Tbsp|
|Sea Salt and Pepper|
You'll need 250g giant pasta shells. Cook as per packet instructions and prepare the rest of the recipe while cooking and cooling.
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
1. Heat olive oil in 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)
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.