Vegetarian Pasta Bake
Vegetarian Pasta Bake! This one pot dish is NO BOIL! Just throw everything into a casserole dish and bake! Pasta, tomato butter sauce, cheese, vegan Italian sausage.
Equipment
Ingredients
- 8 ounces penne pasta, uncooked
- 1 28 ounce can crushed fire roasted tomatoes
- 2 cups milk, *see notes
- 1/3 cup butter, melted (*see notes)
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- ¼-1/2 teaspoon crushed red pepper, depends on how spicy you like it
- 1.5 teaspoons salt
- 3 links, ~9 ounces vegan Italian sausage, sliced
- 1 cup spinach leaves, chopped
- ¼ cup mozzarella cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix together the pasta, tomatoes, milk, melted butter, garlic, garlic powder, onion powder, oregano, red pepper, salt and sausage. Transfer to a 9x13" casserole baking dish. Cover tightly with foil and bake for 35-40 minutes until penne is al dente.
- Remove the foil (be careful, it's hot!), stir, add in the spinach and stir again. Top with cheese and place back in the oven under the broiler. Let brown for 3-5 minutes, then remove from the oven and let stand for a few minutes so the sauce can thicken.
Notes
- To make this vegan, use an unsweetened non-dairy milk and vegan butter, like Miyokos or Earth Balance. Omit the cheese or use a non-dairy cheese instead.
Nutrition
Serving: 1servingCalories: 503kcalCarbohydrates: 40gProtein: 19gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1298mgPotassium: 403mgFiber: 3gSugar: 8gVitamin A: 1618IUVitamin C: 5mgCalcium: 190mgIron: 2mg