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!
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:
- Roughly chop your spinach and sun-dried tomatoes.
- Add all the ingredients into your baking dish. Not including your water.
- Stir until well combined.
- Pour boiling water into the baking dish.
- Gently press any pasta that isn’t submerged in the water.
- Cover with foil and bake!
- 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.
- Add a little more boiling water and make sure the pasta at the top is submerged in the water slightly.
- Bake for another 15 minutes. And your pasta should be done!
- Enjoy warm with a glass of kombucha (obviously that parts optional lol).
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.
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
- Total Time: 50 minutes
- Yield: 4 people 1x
Description
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
- 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
- Pre-heat your oven to 180C/160C fan.
- Measure your sundried tomatoes, try to avoid adding the oil and roughly cut them up. Give the spinach leaves a rough chop too.
- In a deep enough baking dish add all your ingredients, apart from the water.
- 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.
- Cover with foil and bake for 45 minutes.
- 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.
- Enjoy warm!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 252
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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 🙂
Thank you lovely! X
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 🙂
I’m thrilled everyone loved this pasta recipe! Thank you for your feedback, Lauren! Parita xx
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
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.
Tastes so good, creamy, and has the perfect blend of flavors!
Such a flavorful recipe! My entire family loved it. Super quick and easy. I added mushrooms <3 Will make again very soon!!
Thank you for trying this recipe, Tiffani! So glad your entire family loved it!! Parita xx
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 🙂
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
Have your tried this with brown rice pasta or any suggestions on adjustments to use it?
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
Any idea on the cooking time adjustment for brown rice or chickpea pasta? We looooooove this!
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
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!
Aw this melts my heart! I’m so happy everyone loved this recipe. Thanks for sharing, Sarah. x
Made this today but with yellow pea pasta to make it extra nutritious and it worked out really well. Very tasty!
Oh yum, I love that idea! Thank you for sharing, Donna. x
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!!
Thank you for your feedback Allie! So glad you enjoyed this recipe. And I agree, chilli flakes are a must haha. Parita xx
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 )
Absolutely gorgeous recipe! So delicious & simple to make. Thank you!
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.
So sorry you found it unbearably spicy!! Parita xx
Looks so delicious!! Awesome
– Erika thelifestylesavvy.com
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!
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.
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
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!
That’s good to know! Thank you for trying this recipe and for your gluten-free pasta recommendation! Parita xx
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!
Hey Sabrina! Thank you for trying this recipe, I’m thrilled you enjoyed it!! Parita xx
What is the 2 Tablespoons tomato purée? Is that tomato paste? I’m in the U.S. Thank you!
Hey Samantha! Yes, that’s correct! xx
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?
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!
So! I made it with gluten free pasta and 25mins is perfect!! Soo yummy!!
This is a rockstar pasta recipe, the family wolfed it down! Kia ora for sharing it.
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!
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!
Thank you Desiree! I’m so happy your entire fam loved it!! Parita xx
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!
Hey Hannah! Feel free to omit it. Let me know if you have any more questions. Parita xx
Hi, do you take The foil off the second time you put it in the oven?
Hi Barbara, yes that’s correct! Let me know if you have any more questions. Parita xx
Made it tonight, it was amazing!think I’ll add mushrooms next time too
Yayy! I’m SO happy you loved it. Parita xx
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!
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
this recipe came out delicious, thank you
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!
Can I use frozen thawed spinach?
I did once as had no frsh but found it a bit slimy where as fresh is delicious
Made this last night. It was wonderful.
This is an excellent recipe but don’t put that much water.
This looks amazing. Could I freeze it?
Thank you! I haven’t tested freezing this recipe. Let me know how it goes if you do. Parita xx
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!
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.
When do you mix in the cheese?
Add everything mix then add water
Really sad. Mine turned out really watery even though I put less in that was stated!! Not tasty at all
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!
I have made this twice now very tasty and is a keeper.
I have made this twice now very tasty and is a keeper.
Hi Parita! This looks gorgeous! Thanks for the recipe ideas!
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.
My boyfriend is a very lazy cook and so this is a perfect recipe to cook with minimal effort! Really tasty too!
My very picky kid liked it.
I have made is dish a few times it is delicious.
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.
Absolutely delicious, shall be using this recipe often.
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 ❤️