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
Scale
- 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