Vegan Cheese Pasta Bake
This Vegan Cheese Pasta Bake is the ultimate crowd pleaser and perfect for a weeknight meal or your holiday table! It's easy and loaded with flavour!
Ingredients
- 1 lb rigatoni
- 2 tablespoons Thrive Algae Oil
- 10 ounces sliced shiitake mushrooms cleaned
- 2 tablespoons Sun-dried tomatoes
- 5 cloves garlic minced
- 5 cups spinach
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried oregano
- 3 tablespoons chopped fresh basil
- 8 ounces vegan mozzarella
- 1 (28 ounce) can or jar roasted tomatoes or marinara sauce
- 1 (14 ounce) can or jar roasted tomatoes or marinara sauce
- 2 tablespoons vegan Parmesan cheese
- Top with more basil
Instructions
- Cook pasta according to package directions in a pot of salted water.
- Lightly grease a 13” x 9” pan with Thrive Algae Oil, and set aside.
- In a pan over medium high heat, add the Thrive Algae Oil. Add the mushrooms, sun-dried tomatoes and garlic and sauté down for about 5 minutes, until mushrooms are slightly shrived.
- Add in the spinach and season with sea salt and black pepper. Sauté down for about 3 minutes, until spinach is wilted. Stir in the tomato sauce, dried oregano and basil and stir to combine.
- Add the cooked rigatoni to your 13” x 9” pan, then add in the mix until top. Stir to combine. Add ½ cup of your vegan mozzarella throughout the dish and stir to combine again. Then top with remaining vegan mozzarella and vegan parmesan.
- Bake at 400 for 15-20 minutes so everything comes together beautiful and the cheese melts. Top with more basil and serve and enjoy!
Video
Nutrition
Calories: 393kcal | Carbohydrates: 61g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Sodium: 1325mg | Potassium: 893mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2462IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg