Vegan Pasta Bake is a cozy weeknight dinner with sweet marinara sauce, creamy vegan ricotta, perfectly al dente pasta, and fresh herbs.
- 1 lb fusilli pasta
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/2 tablespoon minced rosemary
- Pinch red pepper flakes
- Pinch nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 32 oz jar marinara sauce
- 1 cup vegan ricotta cheese
- 1–2 tablespoons fresh herbs, optional for garnish – I like a mix of basil, parsley and oregano.
Preheat the oven to 350 degrees. Spray a 9×13 inch baking dish with nonstick cooking spray.
In a large pot of salted water, cook the pasta according to the package directions. Drain and set aside.
Warm the olive oil in a large saucepan, over medium heat. Add in the onion and cook until translucent, about 5-7 minutes. Add in the garlic, and cook until fragrant, about 1 minute. Stir in the Italian seasoning, rosemary, red pepper flakes, nutmeg, salt and pepper. Cook for another 30-60 seconds Stir in the marinara sauce and cook until warmed through.
Add the pasta to the sauce and toss until all the pasta is coated.
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. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes. Top with fresh herbs and enjoy!
Pasta: you can use any short noodle like penne, rigatoni, farfalle, etc.. Use gluten free pasta if needed. Bean based pastas also work here!
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!
Vegan Ricotta: you can use store bought (our favorite is Kite Hill brand) or homemade.