Is there anything more comforting than a bubbling, golden-topped pasta bake fresh from the oven? This best vegan pasta bake recipe is everything you want from classic comfort food—oozy, hearty, and bursting with rich Italian flavors—without any dairy or animal products.
Whether you’re feeding a hungry family, prepping for busy weeknights, or inviting friends for a casual dinner, this dish is sure to please vegans and non-vegans alike.
What sets this recipe apart is its satisfying blend of plant-based cheese, a robust homemade tomato sauce, and perfectly roasted vegetables, all tossed with tender pasta and finished with a crunchy, golden breadcrumb topping.
You don’t need specialty ingredients or complicated steps—just simple, wholesome pantry staples and a bit of love. If you’ve ever doubted that vegan comfort food could be this luscious and satisfying, prepare to be convinced!
Why You’ll Love This Recipe
- Ultimate Comfort Food: Creamy, saucy, and baked until bubbly—this pasta bake ticks all the boxes for a cozy meal.
- Family-Friendly: Even picky eaters will love this dish! It’s a hit with kids and adults alike.
- Easy to Customize: Use your favorite vegetables or pasta shapes. The recipe is flexible and forgiving.
- Make-Ahead Magic: Assemble in advance and bake when ready. Perfect for busy schedules or meal prep.
- Wholesome and Nutritious: Packed with veggies, plant protein, and fiber—no compromise on nutrition or taste!
“This vegan pasta bake is proof that plant-based meals can be just as rich and comforting as their traditional counterparts.”
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Penne pasta (or rigatoni/ziti) | 12 oz (340g) | Use gluten-free if needed |
| Olive oil | 2 tbsp | For roasting & sautéing |
| Red onion | 1 medium, diced | Yellow onion works too |
| Garlic cloves | 3, minced | Essential for flavor |
| Red bell pepper | 1, diced | Or any color you like |
| Zucchini | 1 medium, diced | Swap for eggplant if preferred |
| Mushrooms | 1 cup, sliced | Creamy texture & umami |
| Baby spinach | 2 cups | Kale or chard also work |
| Crushed tomatoes | 1 can (28 oz/800g) | Or tomato passata |
| Dried Italian herbs | 2 tsp | Basil, oregano, thyme blend |
| Red pepper flakes | 1/2 tsp | Optional, for heat |
| Salt & black pepper | To taste | |
| Canned lentils (drained & rinsed) | 1 can (15 oz/425g) | Adds protein & texture |
| Vegan mozzarella shreds | 1 1/2 cups | Or homemade vegan cheese |
| Vegan parmesan | 1/2 cup | Store-bought or homemade |
| Bread crumbs (panko or regular) | 3/4 cup | For the crunchy topping |
| Fresh basil | 1/4 cup, chopped | For garnish |
Equipment
- Large pot (for boiling pasta)
- Colander
- Large skillet or sauté pan
- Cutting board and sharp knife
- Baking dish (9×13-inch or similar)
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowls
- Aluminum foil (optional, for covering)
Instructions
-
Preheat your oven to 400°F (200°C).
Prepare your oven rack in the middle position. Lightly grease your baking dish with a little olive oil.
-
Cook the pasta.
Bring a large pot of salted water to a boil. Add the penne and cook for 2 minutes less than the package instructions (it should be very al dente).
Drain and set aside.
-
Roast the vegetables.
On a large baking sheet, toss the bell pepper, zucchini, and mushrooms with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast for 15 minutes, stirring halfway.
This step deepens the flavor and keeps the veggies from getting soggy in the bake.
-
Make the sauce.
While the veggies roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion for 3-4 minutes until translucent.
Add garlic and cook 1 minute. Stir in the crushed tomatoes, Italian herbs, red pepper flakes, salt, and black pepper.
Simmer uncovered for 10 minutes to thicken slightly.
-
Add spinach and lentils.
Stir in the baby spinach and cook until wilted, about 2 minutes. Add the drained lentils and roasted vegetables into the sauce.
Mix until well combined, letting everything heat through. Taste and adjust seasoning.
-
Combine pasta and sauce.
In a large mixing bowl (or the pot you cooked the pasta in), add the cooked pasta. Pour the sauce and veggie mixture over the top and toss to coat evenly.
-
Assemble the bake.
Transfer half of the pasta and sauce mixture into your prepared baking dish. Sprinkle with half the vegan mozzarella and parmesan.
Add the remaining pasta mixture, then top with the rest of the mozzarella and parmesan.
-
Add the breadcrumb topping.
Sprinkle bread crumbs evenly over the top. Drizzle with a touch of olive oil for extra crispiness.
-
Bake until golden and bubbly.
Bake uncovered for 20-25 minutes, or until the top is golden brown and cheese is melted. If the topping browns too quickly, loosely cover with foil.
-
Cool and garnish.
Let the bake rest for 10 minutes before serving. Garnish with fresh basil and extra vegan parmesan if desired.
Tips & Variations
- Swap Your Veggies: Use whatever you have on hand—broccoli, eggplant, carrots, or even butternut squash work beautifully.
- Boost the Protein: Add a can of drained chickpeas, tofu crumbles, or use a vegan ground “beef” for even more substance.
- Make it Gluten-Free: Substitute gluten-free pasta and breadcrumbs for a celiac-friendly version.
- Cheese Options: Try different vegan cheeses, like smoked gouda or cheddar-style shreds, for a unique flavor twist.
- Prep Ahead: Assemble the entire bake up to 2 days in advance. Refrigerate, then bake when ready (add 5-10 minutes to baking time if cold).
- Sneak in Greens: Stir in kale, arugula, or frozen peas for extra nutrition and color.
- For a Creamier Bake: Add 1/2 cup unsweetened plant-based milk or a dollop of vegan ricotta to the sauce.
“Don’t skip the resting time after baking—this helps the pasta bake set and makes it easier to serve in tidy squares!”
Nutrition Facts
| Nutrient | Per Serving (1/6 of bake) |
|---|---|
| Calories | 375 |
| Protein | 15g |
| Carbohydrates | 63g |
| Fiber | 10g |
| Sugar | 9g |
| Fat | 8g |
| Saturated Fat | 2g |
| Sodium | 610mg |
Nutrition values are estimates and will vary with specific ingredients and brands used.
Serving Suggestions
- Serve the vegan pasta bake hot, topped with extra fresh basil and a sprinkle of vegan parmesan for a restaurant-style finish.
- Pair with a crisp, simple salad—think arugula with lemon vinaigrette or a classic Italian chopped salad.
- Add some crusty bread or homemade garlic knots to soak up the extra sauce.
- For a festive dinner, start with a light appetizer like Clam Chowder San Francisco (veganized!) or end your meal with a sweet treat like Cinnamon Pecan Ice Cream.
- This bake makes an excellent addition to a potluck or family gathering—just double the recipe and use a larger pan!
Conclusion
Whether you’re a die-hard vegan or just looking to add more plant-based meals to your repertoire, this best vegan pasta bake recipe is guaranteed to become a staple in your kitchen. It’s easy to prepare, endlessly adaptable, and delivers all the cheesy, cozy satisfaction of the classic dish—with none of the dairy.
Plus, it makes fantastic leftovers, reheating beautifully for lunch or dinner the next day.
If you enjoyed this crave-worthy bake, why not try your hand at other comforting vegan recipes? Explore our Costco Vegan Mushroom Stew for a cozy soup night, or get inspired by creative casseroles like those in our Collard Green Casserole Recipes collection.
For dessert, treat yourself to the ultimate indulgence with our Chocolate Heaven Cake. Happy cooking, and enjoy every bite of your plant-powered pasta bake!
📖 Recipe Card: Best Vegan Pasta Bake
Description: A hearty, cheesy, and satisfying vegan pasta bake loaded with vegetables and a creamy sauce. Perfect for a comforting weeknight dinner everyone will love.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 12 oz (340g) penne or rigatoni pasta
- 2 cups marinara sauce
- 1 cup unsweetened plant-based milk
- 1 cup vegan mozzarella shreds
- 1/2 cup nutritional yeast
- 2 cups chopped spinach
- 1 cup sliced mushrooms
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large pan over medium heat.
- Add garlic, mushrooms, and zucchini; sauté for 5 minutes.
- Stir in spinach and cook until wilted.
- In a large bowl, combine cooked pasta, sautéed veggies, marinara sauce, plant-based milk, oregano, nutritional yeast, salt, and pepper.
- Transfer mixture to a lightly greased baking dish.
- Top with vegan mozzarella shreds.
- Bake for 25-30 minutes, until bubbly and golden.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 13 g | Fat: 8 g | Carbs: 56 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Pasta Bake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty, cheesy, and satisfying vegan pasta bake loaded with vegetables and a creamy sauce. Perfect for a comforting weeknight dinner everyone will love.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 oz (340g) penne or rigatoni pasta”, “2 cups marinara sauce”, “1 cup unsweetened plant-based milk”, “1 cup vegan mozzarella shreds”, “1/2 cup nutritional yeast”, “2 cups chopped spinach”, “1 cup sliced mushrooms”, “1 medium zucchini, diced”, “2 cloves garlic, minced”, “1 tbsp olive oil”, “1 tsp dried oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic, mushrooms, and zucchini; saut\u00e9 for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in spinach and cook until wilted.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine cooked pasta, saut\u00e9ed veggies, marinara sauce, plant-based milk, oregano, nutritional yeast, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a lightly greased baking dish.”}, {“@type”: “HowToStep”, “text”: “Top with vegan mozzarella shreds.”}, {“@type”: “HowToStep”, “text”: “Bake for 25-30 minutes, until bubbly and golden.”}, {“@type”: “HowToStep”, “text”: “Let cool for 5 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “13 g”, “fatContent”: “8 g”, “carbohydrateContent”: “56 g”}}
