Vegan Pasta Bake

Vegan Pasta Bake is a cozy weeknight dinner with sweet marinara sauce, creamy vegan ricotta, perfectly al dente pasta, and fresh herbs.

This vegan pasta bake is the coziest Fall dinner. Fragrant cooked onions and garlic are folded into sweet marinara sauce with just the right amount of fresh herbs. The sauce coats each noodle with flavor and the vegan ricotta elivates the dish with its sweet, creamy, tang.

It's also one of the easiest Fall dinners! Warm the sauce, add it to a baking dish, and it's all hands-off time from there!

Reasons to love this recipe!

• It has the flavors of lasagna but takes half the time!
• Mix up the recipe with fun additions like vegan meatballs, lentils, or shredded cheese.
• This recipe is vegan and can easily be made gluten free.

Ingredients and substitutions:

• Fusilli pasta - or another short noodle. Use gluten free pasta if needed. Bean based pastas also work here!
• Olive oil - for Italian dishes, I am partial to the flavor of olive oil. You can also use butter or another oil like avocado or grapeseed.
• Onion - yellow, white, or red all work.
• Garlic - freshly minced only!
• Rosemary - freshly minced or use ½ teaspoon dry - crush it in your hands before adding to the dish so you don't have large pieces.
• Italian seasoning - found in the spice isle of most grocery stores.
• Red pepper flakes - just a pinch to add complexity. The dish is still very mild.
• Nutmeg - a pinch adds depth of flavor and subtle warmth.
• Marinara sauce - use your favorite jar! If needed, double check that it's vegan. A lot of brands will add parmesan to their sauce. Or use homemade if you have it!
• Salt and pepper - to bring out flavor
• Vegan ricotta - for a creamy cheesy element. You can use store bought (our favorite is Kite Hill brand) or homemade.

How to make a vegan pasta bake:

Cook the sauce: In a large saucepan, cook the onion in olive oil until translucent. Add in the garlic, spices, and cook until fragrant. Stir in the marinara sauce and cook until warmed through.

Toss with pasta: Cook the pasta according to the package directions. Drain and add to the sauce. Toss until the pasta is coated.

Layer and bake: Spread half the pasta out in the bottom of your baking dish. Dollop on half of the ricotta. Repeat with one more layer of pasta and one more layer of ricotta. Bake until warmed through, top with herbs, and enjoy!

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Storage:

Leftover pasta can be stored in the fridge for up to 5 days. Cover the pan with plastic wrap and place directly in the fridge, or transfer the pasta to a lidded container before storing. Reheat in the microwave until warmed through.

Recipe variations:

Another reason this pasta is a winner is that it can be slightly altered to create a different experience each time you make it! Feel free to jazz up this meal with any of the following:

• Vegan meat balls, vegan chicken, or vegan ground beef.
• Cooked lentils - about 2 cups added to the sauce.
• Try other vegan cheeses - use store bought grated mozzarella or a homemade cheese sauce.
• Add in cooked vegetables.
• Use a different sauce. Try this vegan vodka sauce or a vegan alfredo!

Choosing the right noodle 101

Feel free to use a different shaped noodle for this dish. We recommend short noodles rather than long pasta like spaghetti or linguini. Try:

• Fusilli
• Penne
• Rotini
• Rigatoni
• Ziti or
• Farfalle

What to serve with this vegan pasta bake

For me, this is a meal all on it's own! However, it is extra delicious when served with:

• a simple green salad with Avocado Oil Dressing,
• a loaf of good artisan bread and vegan butter,
• and a flavorful vegetable side like roasted brussel sprouts and squash.
• For dessert, you can't beat these Oatmeal Chocolate Chip Cookies! Or this warming apple crisp :)

More vegan pasta recipes to love!

• The Best Vegan Bolognese
• Jackfruit Chicken Noodle Soup
• Gluten Free Vegan Gnocchi
• Cozy Red Curry Pasta
• Lemon Asparagus Pasta Salad