Rich And Creamy Vegetarian Pasta Bake With A Persian Twist

If you have tried our cooking sauces as a traditional Khoresh (stew) recipe, you'll understand that the flavours may also be used in other dishes too. Here I tried combining a simple pasta bake dish with our Ghoremh Sabzi - Sautéed Herbs & Persian Lime and it worked perfectly. The tomatoes gave the dish a little sweetness that complimented the Ghormeh Sabzi herbs, add to that the creamy melted feta and TVP, and it was delicious. I served it with a garden salad, garlic bread, a wedge of lemon, and a glass wine.

Serves 4


2 Cup of Shell Pasta

1 Can of Tomato Puree

1 Cup of Cherry Tomatoes

Half a Jar Of Ghormeh Sabzi - - Sautéed Herbs & Persian Lime

1 Cup Textured Vegetable Protein TVP

1/3 Cup of Feta

Salt & Pepper

Roughly Chopped Parsley

4 Lemon wedges


- Preheat oven 180C

- Use a dip baking dish and pour the tomato puree in it.

- Mix the feta, Ghormeh Sabzi and plant-based protein.

- Spoon the herbs and feta mixture into the pasta shells.

- Place the stuffed pasta in the tomato puree sauce.

- Add cherry tomatoes around the gaps between pasta.

- Cover the baking dish with foil.

- Bake for 40 minutes in the oven.

- Top with the fresh chopped parsley, salt & pepper to taste, and a wedge of lemon on the side.

- Serve next to a garden salad & garlic bread.

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