One-Pot Easy Vegan Pasta Bake
This One-Pot Easy Vegan Pasta Bake is the perfect weeknight dinner that’s comforting, flavorful, and sure to please the entire family. Made with simple, wholesome ingredients, this vegan pasta bake recipe features a rich tomato sauce, fresh baby spinach leaves and simple seasoning, creamy plant-based ricotta, and gooey mozzarella cheese—all baked in one dish for minimal cleanup! It’s vegan, nut-free, and refined sugar-free with a gluten-free option.
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 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 uncovered to bake for 20-25 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!
Tried this recipe?Let us know how it was!