Easy Vegan Pasta Bake
This easy vegan pasta bake is everything you want in a weeknight dinner. It's quick and easy to assemble, made from pantry and fridge staples, kid and husband approved, hearty and filling, and utterly delicious! Comfort food the whole family will love!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main Dish, Pasta
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 438kcal
- 16 ounces dry penne pasta or medium shaped pasta or choice; gluten-free, if desired
- 1 cup pumpkin seed pesto or your favorite vegan pesto
- 2 cups fresh spinach roughly chopped
- 32 ounces pasta sauce your favorite
- ¾ - 1 cup Miyoko's Liquid Mozzarella or your favorite vegan shredded cheese
Preheat oven to 350°F.
Cook the pasta in well-salted water 2 to 3 minutes LESS than package directions state. Do not over cook the pasta! Drain well.
Add the cooked pasta back to the pot and stir in the pesto, chopped spinach, and pasta sauce.
Transfer the mixture into a 9x13 baking dish. Bake, covered, for 20 minutes.
Drizzle the liquid mozzarella evenly over the top.
Broil for 3 to 4 minutes until the cheese is set and lightly golden.
Serve immediately.
~ Cook the pasta in well-salted water!
~ Undercook the pasta when boiling! Drain it about 2 to 3 minutes earlier than the package directions state. It will continue cooking in the sauce in the oven and you don't want to end up with mushy pasta!
~ Cover the casserole during the first 20 minutes to ensure the noodles cook fully and don't dry out.
~ Add the liquid mozzarella only in the last few minutes then broil, uncovered, until the cheese sets up. This should only take a few minutes.
Calories: 438kcal | Carbohydrates: 50g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Sodium: 665mg | Potassium: 158mg | Fiber: 2g | Sugar: 6g