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Vegan Pasta Bake

This hearty vegan pasta bake combines cooked rotini coated in a savory tomato and garlic sauce, topped with melty plant-based cheese. Baked until bubbling and golden, it offers a comforting, casserole-style dish with a rich, cheesy flavor and a tender, satisfying texture. Perfect for cozy nights or quick weeknight dinners, it’s a wholesome, veggie-packed classic with a plant-based twist.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 8 oz rotini pasta or penne, gluten-free if desired
  • 3 cloves garlic fresh, minced
  • 1 can diced tomatoes 15 oz, canned
  • 3 tablespoons nutritional yeast adds cheesy flavor
  • 1 cup vegan cheese shredded, melts well
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon dried basil or fresh basil if available
  • 1/2 teaspoon dried oregano
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Skillet or frying pan
  • Baking dish
  • Wooden spoon
  • Aluminum foil

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, until it turns golden and fills your kitchen with a warm aroma.
  3. Add the canned diced tomatoes to the skillet, along with dried basil, oregano, salt, and pepper. Let simmer for 5 minutes until slightly thickened and fragrant, stirring occasionally.
  4. Stir in the nutritional yeast to the tomato sauce, mixing well to incorporate that cheesy umami flavor. Taste and adjust seasoning as needed.
  5. Combine the cooked pasta with the sauce, tossing gently to coat every nook and cranny with the flavorful mixture.
  6. Transfer the coated pasta into a baking dish, spreading it out evenly. Sprinkle shredded vegan cheese over the top for a gooey, golden crust.
  7. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, until bubbling around the edges and the cheese topping is melted and lightly browned.
  8. Remove from the oven and let rest for 5 minutes; this helps it set and makes serving easier. The aroma of baked cheese and herbs will fill your kitchen, signaling that it’s ready.
  9. Slice into portions, serve warm, and enjoy the comforting, cheesy, veggie-packed vegan pasta bake that’s perfect for cozy nights or quick weeknight dinners.