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Vegan Sun-dried Tomato Pasta Bake, with 0 effort but still incredibly flavourful!

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This is the easiest Pasta Bake you’ll ever try!!! You don’t even have to pre-cook your pasta, make any sauce or even turn your stove on! This whole recipe is made solely using your oven, that’s it! You have no excuse not to give this recipe a try, I know you want to!

Ingredients you’ll need to make Sun-dried Tomato Pasta Bake:

• sun-dried tomatoes
• sun-dried tomato oil
• rigatoni pasta
• spinach
• garlic
• dried oregano
• dried basil
• maple syrup
• tinned chopped tomatoes
• tomato puree
• nutritional yeast
• black pepper
• salt
• chilli flakes (optional)
• vegan cheese (optional)

How to make the EASIEST Sun-dried Tomato Pasta Bake:

1. Roughly chop your spinach and sun-dried tomatoes.
2. Add all the ingredients into your baking dish. Not including your water.
3. Stir until well combined.
4. Pour boiling water into the baking dish.
5. Gently press any pasta that isn’t submerged in the water.
6. Cover with foil and bake!
7. Remove foil, check if the pasta at the top has finished cooking. If not, stir so the pasta at the top is at the bottom, and vice versa.
8. Add a little more boiling water and make sure the pasta at the top is submerged in the water slightly.
9. Bake for another 15 minutes. And your pasta should be done!
10. Enjoy warm with a glass of kombucha (obviously that parts optional lol).

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How to store:

It’ll last for 2-3 days when refrigerated in an air-tight container.

More baked vegan recipes you’ll love:

• baked aloo chole biryani
• parsley and garlic babka
• mexican tortilla casserole
• healthy chipotle sweet potato skins

Vegan One-Pan Sun-dried Tomato Pasta Bake

This is the easiest Pasta Bake you'll ever try!!! You don't even have to pre-cook your pasta, make any sauce or even turn your stove on! This whole recipe is made solely using your oven, that's it! You have no excuse not to give this recipe a try, I know you want to!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 96 reviews

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 4 people 1x
• Category: Main Course
• Cuisine: Italian

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Ingredients

• 400 g rigatoni pasta
• 1/2 cup sun-dried tomatoes (marinated in oil)
• 4 tbsp sun-dried tomato oil
• 1 x 400g tinned chopped tomatoes
• 2 tbsp tomato puree
• 2 – 3 cups spinach
• 1 tbsp grated garlic
• 1 tbsp dried basil
• 2 tsp dried oregano
• 3/4 cup nutritional yeast
• 1/2 tsp black pepper
• 4 tsp maple syrup
• 3 cups boiling water (+ 1/2 cup if needed)
• 2 tsp salt (or to taste)
• 1 cup vegan cheese (optional, I used VioLife slices)
• 2 tsp chilli flakes (optional)

Instructions

1. Pre-heat your oven to 180C/160C fan.
2. Measure your sundried tomatoes, try to avoid adding the oil and roughly cut them up. Give the spinach leaves a rough chop too.
3. In a deep enough baking dish add all your ingredients, apart from the water.
4. Mix until everything is well combined. Then, carefully pour in the boiling water. You want to make sure your pasta is submerged in the water, if not, with a spoon gently push them in.
5. Cover with foil and bake for 45 minutes.
6. Take your pasta out of the oven and check if the pasta at the top has cooked. If not, give it a little mix so that the pasta at the top goes to the bottom, and vice versa. Add 1/2 cup of more water and bake without the foil for 15 minutes.
7. Enjoy warm!

Nutrition

• Calories: 252