Vegan One Pan Sun-dried Tomato Pasta Bake - Cooking With Parita
Cheesy Vegan One Pot Pasta Bake Vegan Sun Dried Tomato Pasta Bake Recipe | cookingwithparita.com
One Pan Sun-dried Tomato Pasta Bake

Vegan Sun-dried Tomato Pasta Bake, with 0 effort but still incredibly flavourful! Food Advertisements by This is the easiest Pasta Bake you’ll ever try!

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

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!

Easy Vegan Pasta Recipe | cookingwithparita.com

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)
Ingredients for Vegan Sun Dried Tomato Pasta Bake Recipe | cookingwithparita.com

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).
Vegan Sun Dried Tomato Pasta Bake Recipe | cookingwithparita.com

I’d like to add, I would never post a recipe that wasn’t flavourful. Although this recipe is easy as f*ck, it doesn’t lack in flavour. I mean look at the photographs – look how gorgeous this pasta looks! Urgh, I’m obsessed.

Cheesy Vegan One Pot Pasta Bake Vegan Sun Dried Tomato Pasta Bake Recipe | cookingwithparita.com

How to store:


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

More baked vegan recipes you’ll love:

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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
Easy Vegan Pasta Recipe | cookingwithparita.com
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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
  • 23 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

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  • Stephanie Ramirez

    says:

    Made this tonight and it was honestly the best low effort meal for when your in a pinch!! The ingredients were also mostly staples I already had and it was so flavorful and yummy! Rlly recommend this to fellow people who want something tasty but might be a little low on energy to cook 🙂






    Reply

    • Parita Kansagra

      says:

      Thank you lovely! X

      Reply

  • Lauren

    says:

    Tastiest dinner to make! I made it for my whole family and they loved it (even the meat eaters)! Super easy but still full of flavour, they wouldn’t have even known it was vegan! Will definitely become a staple meal in my house 🙂






    Reply

    • Parita Kansagra

      says:

      I’m thrilled everyone loved this pasta recipe! Thank you for your feedback, Lauren! Parita xx

      Reply

  • Alexandrea

    says:

    This recipe was super easy and delicious! I had to change some things to accommodate my own pantry, but this one pot dish is a game changer!! I definitely will be adding this to my weekly regime for those super lazy nights! Give it a try, you will not regret it






    Reply

  • Jeanette H.

    says:

    This was crazy easy to make and delicious. Don’t be intimidated by the water. The sauce was not too thin or bland by any means. Even my meat-eater father loved this pasta. Highly recommend. Will be baking almost all pasta like this moving forward.






    Reply

  • Joneilly

    says:

    Tastes so good, creamy, and has the perfect blend of flavors!






    Reply

  • Tiffani

    says:

    Such a flavorful recipe! My entire family loved it. Super quick and easy. I added mushrooms <3 Will make again very soon!!






    Reply

    • Parita Kansagra

      says:

      Thank you for trying this recipe, Tiffani! So glad your entire family loved it!! Parita xx

      Reply

  • Ami Mahal

    says:

    This was so easy to make and it was delicious! My husband hates any type of tomatoes BUT he absolutely loved it!!! Thank you for the recipe I can’t fault it 🙂






    Reply

  • Lucy Beaumont

    says:

    This recipe is sooo good. Honestly might be the best pasta dish I’ve ever made. Will definitely continue to make it. So quick and easy to prepare and you just chuck it in the over and let it do it’s thing. So good






    Reply

  • Heather

    says:

    Have your tried this with brown rice pasta or any suggestions on adjustments to use it?

    Reply

    • Parita Kansagra

      says:

      I haven’t, but a few of my readers have told me they’ve tried it with gluten-free pasta or orzo too! the only thing that may change is the time needed to cook! Parita xx

      Reply

      • Kelsey

        says:

        Any idea on the cooking time adjustment for brown rice or chickpea pasta? We looooooove this!

        Reply

        • Parita Kansagra

          says:

          Hey Kelsey! I haven’t tried this recipe with those, so I’d advise you to just keep an eye on them after 30-40 minutes! Let me know how it goes! Parita xx

          Reply

  • Sarah

    says:

    This is now a staple dish in my house. I have a picky eater and to my surprise she ate every bit and asked for seconds. So easy to make and delicious! Thank you!






    Reply

    • Parita Kansagra

      says:

      Aw this melts my heart! I’m so happy everyone loved this recipe. Thanks for sharing, Sarah. x

      Reply

  • Donna

    says:

    Made this today but with yellow pea pasta to make it extra nutritious and it worked out really well. Very tasty!






    Reply

    • Parita Kansagra

      says:

      Oh yum, I love that idea! Thank you for sharing, Donna. x

      Reply

  • Allie

    says:

    I love this recipie!! Was so so fabulous. I used fresh basil. My only note for those making this is to make sure you stir it well. My pan was kinda small and some of the ingredients didn’t get as dispersed as I would’ve liked! Taste was so fabulous. Don’t skip out on the chili peppers!!






    Reply

    • Parita Kansagra

      says:

      Thank you for your feedback Allie! So glad you enjoyed this recipe. And I agree, chilli flakes are a must haha. Parita xx

      Reply

  • P Ghetia

    says:

    My fav chef, thanks so much for your amazing recipes! I love every single one. This pasta was soo quick and easy to make ( so simple especially after a busy day at work- this was the perfect meal )






    Reply

  • Juniper

    says:

    Absolutely gorgeous recipe! So delicious & simple to make. Thank you!






    Reply

  • Barbara Martinez

    says:

    I’m not sure if it’s a misprint, but 2 teaspoons of red chili flakes is ALOT and made this recipe nearly unbearably spicy. I loved the simplicity and flavor, but would recommend limiting the chili flakes to no more than 1/4 teaspoon.






    Reply

    • Parita Kansagra

      says:

      So sorry you found it unbearably spicy!! Parita xx

      Reply

  • Erika @Thelifestylesavvy

    says:

    Looks so delicious!! Awesome

    – Erika thelifestylesavvy.com






    Reply

  • Emily

    says:

    So good! Doubled it and made it in a large Dutch oven, which worked beautifully. It was a huge success and I will be making it again very soon!






    Reply

  • Rosie

    says:

    The first time I made this I used gluten free pasta. And readers, beware, disaster. finished up as mush. the pasta just disintegrated into flour tasting slop. Next attempt I used normal pasta, keeping watch on the timing.
    Great recipe.






    Reply

    • Parita Kansagra

      says:

      Oh no!! I’ve had a few people tell me this recipe works fine with gluten-free pasta, so sorry it turned into slop for you!! Thank you for your feedback, Rosie! I really appreciate it. Parita xx

      Reply

    • Sarah

      says:

      The Barilla brand gluten free penne has turned out great every time I’ve made this. Maybe try a different gluten free pasta next time!

      Reply

      • Parita Kansagra

        says:

        That’s good to know! Thank you for trying this recipe and for your gluten-free pasta recommendation! Parita xx

        Reply

  • Sabrina

    says:

    Holy cow. I did not expect this to be this good!! I only had gluten free pasta and was afraid to bake it, so I made the sauce on the stove and added the noodles after about 20 minutes letting the sauce cook. SO GOOD. This was so easy and made a lot – a new meal plan dish I can take for lunch during the week. Thanks!






    Reply

    • Parita Kansagra

      says:

      Hey Sabrina! Thank you for trying this recipe, I’m thrilled you enjoyed it!! Parita xx

      Reply

  • Samantha

    says:

    What is the 2 Tablespoons tomato purée? Is that tomato paste? I’m in the U.S. Thank you!

    Reply

    • Parita Kansagra

      says:

      Hey Samantha! Yes, that’s correct! xx

      Reply

  • Leah

    says:

    I just made this and the taste is perfection! My only issue was that it came out pretty watery. Not sure what, as I followed directions. Any thoughts?

    Reply

    • Jill Freeman

      says:

      Having only made it once, and that being tonight, my only guess is maybe don’t add so much water next time? The sauce came out more on the creamy side for me. I only added the amount of water called for, which wasn’t enough to cover the pasta on the top. But stirring it and baking it a bit longer, as suggested, did the trick for that. Good luck next time!






      Reply

  • Lisa

    says:

    So! I made it with gluten free pasta and 25mins is perfect!! Soo yummy!!






    Reply

  • Catherine

    says:

    This is a rockstar pasta recipe, the family wolfed it down! Kia ora for sharing it.






    Reply

  • Desiree

    says:

    Best & easiest pasta recipe ever! The entire family loved it! It was so simple & was packed with flavor! I used Braille protein pasta penne to for a lower carb version & followed the directions to the letter. It turned out perfectly!






    Reply

  • Desiree

    says:

    Best & easiest pasta recipe ever! The entire family loved it! It was so simple & was packed with flavor! I used Braille protein pasta penne to for a lower carb version & followed the directions to the letter. It turned out perfectly!






    Reply

    • Parita Kansagra

      says:

      Thank you Desiree! I’m so happy your entire fam loved it!! Parita xx

      Reply

      • Hannah

        says:

        Hi! Is there anything that I can use to replace nutritional yeast, as I don’t have any? I’ll be using gluten free pasta. Thank you!






        Reply

        • Parita Kansagra

          says:

          Hey Hannah! Feel free to omit it. Let me know if you have any more questions. Parita xx

          Reply

  • Barbara

    says:

    Hi, do you take The foil off the second time you put it in the oven?

    Reply

    • Parita Kansagra

      says:

      Hi Barbara, yes that’s correct! Let me know if you have any more questions. Parita xx

      Reply

      • Barbara

        says:

        Made it tonight, it was amazing!think I’ll add mushrooms next time too






        Reply

        • Parita Kansagra

          says:

          Yayy! I’m SO happy you loved it. Parita xx

          Reply

  • Marcia Knight

    says:

    Hi, I really want to make this, do you have a recipe with measurements in grams/ ml in place of the cups? Or are these UK cup measures or US? Thank you it looks great!

    Reply

    • Parita Kansagra

      says:

      Hey Marcia! I’m honestly not 100% sure, these are the ones I use https://amzn.to/39ziGS0 – I did try checking on the comments/description if they are UK or USA cups but I couldn’t find the answer. I’m based in the UK, so I’d guess they’re UK cups. However, whatever cups you have should work as most of the reviews are from USA readers. Hope that helps. Let me know if you have any more questions. Parita xx

      Reply

  • Ariel C

    says:

    this recipe came out delicious, thank you

    Reply

  • Jill Freeman

    says:

    This. was. AMAZING! The pasta on top never really gets completely submerged, and therefore not cooked al denote. The stirring and extra cook time is necessary, I found. Or maybe stir it after 30 minutes then continue to bake for the remainder? A definite go-to recipe! Thank you!

    Reply

  • Shanel

    says:

    Can I use frozen thawed spinach?

    Reply

    • Barbara

      says:

      I did once as had no frsh but found it a bit slimy where as fresh is delicious

      Reply

  • Paul Keegan

    says:

    Made this last night. It was wonderful.






    Reply

  • Tara

    says:

    This is an excellent recipe but don’t put that much water.

    Reply

  • LEJUNE

    says:

    This looks amazing. Could I freeze it?

    Reply

    • Parita Kansagra

      says:

      Thank you! I haven’t tested freezing this recipe. Let me know how it goes if you do. Parita xx

      Reply

  • Lili

    says:

    This recipe is amazing! First, it’s very easy, and it’s so delicious and heartwarming. I cook it every week, sometimes i add other ingredients depending on what I have in my fridge. Can’t wait to try other recipes! Thank you Parita!






    Reply

  • James Martin

    says:

    This pasta is so good! I made it for the first time last night and I will definitely be making it again. Considering I am extremely lazy when it comes to cooking, this was the perfect meal for me.






    Reply

  • Julie

    says:

    When do you mix in the cheese?

    Reply

    • Barbara

      says:

      Add everything mix then add water

      Reply

  • Courtney

    says:

    Really sad. Mine turned out really watery even though I put less in that was stated!! Not tasty at all

    Reply

  • Samantha

    says:

    This recipie is the best! It has become an easy staple for my boyfriend and I. Lots of nutrients and tons of flavor. The chilli flakes really make the dish pop!






    Reply

  • Denise Perry

    says:

    I have made this twice now very tasty and is a keeper.

    Reply

  • Denise Perry

    says:

    I have made this twice now very tasty and is a keeper.

    Reply

  • Denise Fletcher

    says:

    Hi Parita! This looks gorgeous! Thanks for the recipe ideas!

    Reply

  • Emily

    says:

    This is my 3rd time making this recipe and we love it! Printing it off now so that I always have it. To save even more prep time, I buy canned tomatoes in puree and it’s a breeze to put together.






    Reply

  • Aidan Lovegrove

    says:

    My boyfriend is a very lazy cook and so this is a perfect recipe to cook with minimal effort! Really tasty too!






    Reply

  • Cecilia Aureli

    says:

    My very picky kid liked it.






    Reply

  • Denise Perry

    says:

    I have made is dish a few times it is delicious.

    Reply

  • Kari

    says:

    Looks great. I would leave out the spinach in ours. My husband grew up in Italy and spinach was always overcooked by his family, so he can’t stand spinach in dishes now. I love violilfe. I would either use violife feta or a cashew-based cheese, like the Very Good cheese, because I like the way it tastes when it’s baked.

    Reply

  • Lynn

    says:

    Absolutely delicious, shall be using this recipe often.






    Reply

  • Dojjan

    says:

    Holy cow!
    I hardly ever leave a review but this time I simply had to. I need to let everyone know that this dish is the bomb!
    It sure didn’t hurt that my 7-year old son said “this is a very tasty pasta”, having declared just before dinner that he was not in the mood for pasta He is a meat, egg and dairy lover, so I struggle a bit with finding recipes that he likes. But this is a keeper!
    He has a younger brother age 2, and fixing dinner is usually not easily done once they are home from school and preschool. But I realise that I can prepare this recipe hours ahead when working from home, and then just dump in boiling water and shove it into the oven, without compromising on flavour and nutrients.

    I put some capers in as I didn’t have the recommended amount sundried tomatoes, and I only used half a tsp chili flakes, instead of the 2, which made it hot enough for me without ruining it for the kids.

    Parita, thank you so much for this family friendly recipe ❤️






    Reply