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Vegan Pasta Bake

This vegan pasta bake combines cooked pasta with a flavorful tomato sauce, vegetables, and plant-based cheeses, then bakes until bubbling and golden. The final dish has a hearty, cheesy texture with crispy edges and a tender interior, making it a comforting and customizable family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (penne, ziti, or rigatoni) uncooked
  • 2 cups crushed tomatoes canned or fresh
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 cup vegetables spinach, mushrooms, zucchini, or bell peppers, chopped
  • 1 cup plant-based cheese or cashew cream for creaminess
  • 2 tbsp olive oil for sautéing
  • 1 tsp dried oregano
  • 1 tsp basil fresh or dried
  • to taste salt and pepper
  • 1/4 cup nutritional yeast or vegan cheese for topping

Equipment

  • Large pot
  • Baking dish
  • Skillet
  • Mixing spoon
  • Aluminum foil

Method
 

  1. Bring a large pot of salted water to a boil, then cook the pasta until just al dente, following package instructions. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent and fragrant, about 3-4 minutes.
  3. Add minced garlic to the skillet and cook for another 30 seconds until fragrant, making the kitchen smell inviting.
  4. Stir in the chopped vegetables and cook until they soften, about 5 minutes, until vibrant and slightly wilted.
  5. Add crushed tomatoes, dried oregano, basil, salt, and pepper to the skillet. Stir well and simmer for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
  6. Mix the cooked pasta into the skillet with the sauce, stirring to coat all the noodles evenly.
  7. Transfer the pasta mixture into a greased baking dish, spreading it out into an even layer.
  8. Spoon dollops of plant-based cheese or cashew cream over the top, then sprinkle with nutritional yeast or vegan cheese for a cheesy crust.
  9. Cover the dish loosely with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until bubbly and heated through.
  10. Remove the foil and bake for an additional 10 minutes to crisp up the topping and develop a golden, crunchy crust.
  11. Let the pasta bake rest for a few minutes, then serve hot, enjoying the fragrant, cheesy, and hearty dish.

Notes

Feel free to customize with your favorite vegetables or add plant-based protein like lentils or chickpeas for extra heartiness.