Vegan Cheese Pasta Bake
Ingredients
The pasta
The vegetables and seasonings
-
10
ounces
sliced shiitake mushrooms
-
2
tablespoons
sun-dried tomatoes
-
5
cloves
garlic
-
5
cups
spinach
-
¾
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
2
teaspoons
dried oregano
-
3
tablespoons
chopped fresh basil
The cheese
-
8
ounces
vegan mozzarella
-
2
tablespoons
vegan parmesan
The sauce
-
28
ounces
can or jar of roasted tomatoes or marinara sauce
-
14
ounces
can or jar of roasted tomatoes or marinara sauce
The oil
-
2
tablespoons
Thrive Algae Oil
For garnish
Instructions
- Cook the rigatoni according to package directions in salted water.
- Grease a 13” x 9” pan with Thrive Algae Oil and set aside.
- In a pan over medium-high heat, add Thrive Algae Oil and sauté mushrooms, sun-dried tomatoes, and garlic for about 5 minutes.
- Add spinach, sea salt, and black pepper, and sauté for about 3 minutes until the spinach is wilted.
- Stir in the tomato sauce, dried oregano, and basil.
- Combine the cooked rigatoni with the vegetable mixture in the greased pan.
- Mix in ½ cup of vegan mozzarella and stir again, then top with the remaining mozzarella and vegan parmesan.
- Bake at 400°F for 15-20 minutes until everything is heated through and the cheese melts.
- Garnish with more basil before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
393
Total fat
11g
Total carbohydrates
61g
Total protein
12g
Sodium
1325mg
Cholesterol
0mg
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