This easy vegan baked pasta is a quick and easy meal that will satisfy the whole family and is packed with only plant-based goodness. It is hearty, and creamy with layers of amazing flavors. Best of all, it all comes together in one pot—perfect for a busy weeknight or lazy weekends.
When it comes to pasta dishes, there's nothing better than an easy vegan pasta bake that can be made in one pot. Like my Creamy Baked Tomato Pasta or One-Pot Vegan Lasagna Soup, this also comes in a rich tomato-based sauce, but the whole dish is elevated with fresh spinach leaves, basil, and cherry tomatoes, while vegan mozzarella cheese and ricotta give it a comforting touch. Short noodles like rigatoni don't need to be cooked separately. Instead, they go straight into the oven-safe pan for a lazy pasta bake.
I've made this easy recipe so many times during the week, but it's fancy enough for a dinner party, family gathering, and even perfect for the holiday season with a lovely salad as a side, like my simple Winter Kale Salad.
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Ingredients To Make This Creamy Vegan Pasta Bake:
I promise, it's one of the easiest pasta bake you'll ever make. You can find every ingredient easily at your local grocery store. But, of course, I do have a favorite brand for some whole foods and I leave a link just in case you want to give them a try.
- Organicgirl Baby Spinach: Adds a boost of greens and makes this dish even more nutrient-rich. I love Organicgirl. They not only deliver, but their greens are fresh, organic, and they have a great selection. I have used their products so many times for my other dishes, like my Vegan Crispy Rice Salad with their romaine lettuce or baby arugula in my Vegan Three Bean Salad. Give them a try, I think you're going to love the ease of having fresh produce delivered straight to your door!
- Rigatoni Pasta: I love using rigatoni. It nicely holds onto the rich tomato sauce, but penne pasta or other short pasta noodles work well too.
- Marinara Sauce: A rich tomato sauce forms the base for the flavors in this favorite pasta dish. You can use store-bought or homemade marinara sauce.
- Vegetable broth: This helps cook the pasta right in the baking dish, making it tender and flavorful. I always have a few cartons in my pantry to make comforting dishes like my Vegetable Dumpling Soup or Creamy Vegan Butternut Squash Soup.
- Cherry Tomatoes: Adds a burst of sweetness and freshness throughout the dish. Plus, they’re full of nutrients.
- Vegan Ricotta: I recommend Kite Hill—its creamy texture makes this baked pasta extra indulgent. I've tried so many vegan cheeses on the market, and this one is simply the best. Get some extra, because you are going to want to make my Butternut Squash Dip as well.
- Vegan Mozzarella: I love Good Planet’s mozzarella because it’s made with olive oil, and the taste is amazing. But feel free to use your favorite vegan cheese brand. Any extras can go in these Loaded Dill Pickle Vegan Potato Skins or Vegan Pizza Nachos—such a crowd-pleaser.
- Seasoning: A touch of garlic and onion powder, salt, and pepper adds depth to the sauce without overpowering the dish.
- Fresh Basil: I highly recommend fresh herbs like basil for that classic Italian flavor—add some more as garnish.
See the recipe card for quantities.
How to Make It:
This vegan baked pasta is so creamy and delicious, but my favorite part is how easy it is to make! It really all comes together in a few steps, and the oven does the rest. You can't get an easier baked pasta recipe than this one.
- Combine Ingredients: Stir the uncooked rigatoni pasta, marinara sauce, vegetable broth, cherry tomatoes, garlic powder, onion powder, salt, and pepper together in a large oven-safe pan or casserole dish. Make sure the pasta is fully coated in the sauce and submerged in the broth.
- Add Greens and Cheese: Add in the baby spinach and dollop half of the vegan ricotta over the pasta. Stir gently to combine everything.
- Add Topping and Bake: Sprinkle half of the vegan mozzarella evenly on the top of the dish. Cover and bake in a preheated oven until the pasta is almost al dente and the sauce is simmering.
- Add the Finishing Touch: Remove the dish from the oven, stir everything together, and add the rest of the vegan mozzarella and remaining ricotta. Bake uncovered for an additional 15-20 minutes until the cheese is melty and golden.
- Garnish and Serve: Sprinkle with fresh basil. Serve with vegan garlic bread and an easy side salad like this Spinach Artichoke Salad or Arugula Avocado Salad, to give you a few ideas. Enjoy!
Top Tips:
I've made this Easy Vegan Pasta Bake a few times, and although it's so easy to make, I do have a few tips for you to make the heartiest and tastiest dish.
- Don’t Overcook the Pasta: Remember, the pasta cooks in the oven, so don't pre-boil it. Check it around the 15-minute mark during the second bake to ensure it’s al dente or still has a decent bite to it.
- Fully Submerge the Pasta: Make sure the pasta is fully covered with sauce and broth to prevent it from drying out.
- Foil Covering: Covering the baking dish with aluminum foil for the first bake helps steam the pasta, making it tender without over-browning the top.
- Be Sparing with Salt: The vegan cheese shreds already add plenty of salt. So, always taste test after the second bake and then season more to taste, if preferred.
Substitutions:
This dish is so easy that you have plenty of options with substitutions. Let's have a look.
- Gluten-Free Option: Use gluten-free pasta for a gluten-free version of this vegan baked pasta dish.
- Swap Mozzarella: Instead of vegan mozzarella, although I highly recommend it, you can use vegan parmesan cheese or a cashew cheese.
- Creamy Twist: Instead of only using vegetable broth, stir in a bit of plant-based milk, like almond milk or a nut-free vegan milk, if you wish to keep it nut-free for a creamy pasta bake that’s even richer.
- Add Nutritional Yeast: For an extra cheesy flavor, sprinkle nutritional yeast over the pasta mixture before baking, like the one I use in my Sweet Potato Mac And Cheese.
- Add Extra Richness: Add a drizzle of olive oil, like my Homemade Pesto Infused Olive Oil, and a pinch of red pepper flakes if you like bolder flavors and a bit of heat.
Variations:
- Vegan Sausage or Meat: For a heartier dish, add slices of vegan sausage before baking or vegan meat like the one I use in my Vegan Jambalaya.
- Add Veggies: Feel free to add extra veggies like bell pepper or zucchini to make it even more nutritious.
- Vegan Cheese Sauce: Instead of only a tomato base, you can replace half of it with a vegan cheese sauce for an extra indulgent taste.
Storage
Here's what you need to make this one-pot vegan pasta dish.
- Large Casserole Dish or Baking Dish: To bake the pasta.
- Wooden spoon: To stir the ingredients together.
- Aluminum Foil: To cover the dish during the initial bake.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. This vegan baked pasta also makes great leftovers—it’s even more flavorful the next day!
Recipe FAQs:
Yes! You can assemble the entire dish, cover it, and keep it in the refrigerator for up to 24 hours before baking. Just add an extra 5-10 minutes to the cooking time.
Absolutely! Once cooled, transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Rigatoni, penne pasta, or any other short pasta works well for this bake. Just be sure to use a kind of pasta that cooks to al dente in about the same time frame.
More Vegan Pasta Recipes To Try Next:
Looking for other delicious vegan past recipes like this vegan baked pasta? Try these:
This One-Pot Easy Vegan Pasta Bake is the perfect dish for when you want comfort food with minimal effort. It’s loaded with flavor, has a creamy sauce from the vegan ricotta and mozzarella, and comes together in one pot—What's not to love? It’s been a hit in my household, and even non-vegans and the picky eaters ask for seconds.
If you try this One-Pot Easy Vegan Baked Pasta recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
One-Pot Easy Vegan Pasta Bake
Equipment
Ingredients
- 2 handfuls organicgirl Baby spinach
- 1 box rigatoni pasta use gluten-free if needed
- 24 oz marinara sauce
- 4 cups vegetable broth
- 1 cup cherry tomatoes
- 8 oz vegan Ricotta Kite Hill is the only brand I recommend
- ⅔ cup vegan Mozzarella I love Good Planet because it's made with olive oil
- ¼ cup fresh basil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Ingredients:
- In a large oven-safe pan or casserole dish, add the uncooked rigatoni pasta, marinara sauce, vegetable broth, cherry tomatoes, garlic powder, onion powder, salt, and pepper.
Mix the Ingredients:
- Stir everything together, ensuring the pasta is fully submerged in the sauce and broth.
Add the Spinach and Ricotta:
- Mix in the baby spinach and dollop half of the ricotta over the pasta. Stir gently to combine.
Top with Mozzarella:
- Sprinkle half of the vegan mozzarella evenly over the top of the dish.
Bake:
- Cover the pan with foil and bake for 25-30 minutes. Remove from the oven and stir until all the cheese is combined. Sprinkle the rest of the cheese and dollop the leftover ricotta and place back in the oven to bake for 15-20 more minutes.
Add Basil and Serve:
- Remove from the oven, stir gently, and top with fresh basil before serving. Enjoy your creamy one-pan pasta bake!
More Delicious Vegan Meals:
Make sure to check out some of the other vegan meals on my website!
Delaney
Excited to try this! Also excited to try out the vegan cheese brand you recommend in the recipe - haven't tried that one before!
Eric
This is an amazing one-pot meal! It's definitely hitting our regular rotation of dinners. Thank you for sharing!