Vegan Pasta Bake Recipe: The Cozy Weeknight Saver You Need
Pull Up a Chair—Let’s Talk About Vegan Pasta Bake
So, here’s the thing about my Vegan Pasta Bake: it showed up, quite unannounced, on one of those evenings where the fridge was looking a bit bleak and everyone was ‘starving’ (when are they not?). Honestly, I think I tripped over this recipe more than invented it—like that time you find a tenner in your winter coat. Anyway, now it’s kind of a big deal at my place. Oh, and if you’re wondering, yes—there’s always that one rogue piece of pasta that gets ridiculously crispy on top. I call dibs on it; house rules.
Why You’ll Love This (Well, I Hope You Do)
I make this when I need something that feels like a warm hug and, frankly, when I can’t be fussed with washing twenty pans. My family goes a bit mad for the crispy ends—my partner claims pasta tastes better out of a casserole for reasons unknown. Plus, it’s been my go-to when I’ve forgot to do the big shop and there’s a bit of this and that knocking about. Oh! Once my sauce split and I nearly gave up, but after a bit of stirring and muttering, it came back together. So, if it looks weird mid-cook, just have a cuppa and breathe.
What Goes in (And What Can Take a Hike)
- 300g dried pasta (I usually use penne, but macaroni, or even shells, work—once used spaghetti broken in half, didn’t love it, but hey…)
- 1 large onion, diced (Red, white, yellow—honestly, whichever you’ve got. My gran always said white’s best, but I’m not picky)
- 2–3 garlic cloves, minced (if you’re in a rush, garlic powder’s fine. Don’t tell the purists)
- 1 red pepper, chopped (but don’t let me stop you using yellow or green… or whatever’s lingering in the veggie drawer)
- 200g mushrooms, sliced (Or leave them out. Some days mushrooms, other days just extra peppers)
- 1 tin chopped tomatoes (the cheap ones are fine, really)
- 2 tbsp tomato puree (sometimes I skip this if I’m out—no disaster)
- 1 tsp dried oregano (or mixed Italian herbs—if you like, more for luck)
- Pinch of chili flakes (optional—my dad complains if I forget, but you do you)
- Salt and black pepper, to taste (please taste or you end up with bland city)
- Handful of baby spinach (totally optional, mostly for virtue signal purposes)
- 100g vegan cheese (Violife is what I usually grab, but any melty vegan cheese works. I mean, some barely melt but the crispy bits are king)
- Bread crumbs for topping (Panko, regular, or just blitz a stale end of bread. Once used cornflakes—eh, wouldn’t repeat)
Here’s What You Do (Don’t Panic)
- First, pasta. Get a big pot of salty water bubbling away and chuck your pasta in. Cook till just shy of al dente; you want it to finish in the oven. If you overcook, well, you’ll know next time.
- While it’s going, heat a splash of olive oil in a frying pan. In go the onions. Stir them about till they’re soft and just starting to go golden (or, honestly, till you remember you should add the garlic—don’t burn the garlic though, it turns bitter).
- Add the chopped peppers and mushrooms. Stir and fry, but don’t fuss too much. Once they’ve softened a bit, pour in the tinned tomatoes and tomato puree. Chuck in the herbs, chili flakes, and a bit of salt and pepper. Let it bubble gently for at least 10 minutes, more if you can. This is usually where I wander off and return to a pleasantly thick sauce. Taste and adjust—you’re the boss.
- Pasta done? Drain it, but save a slosh of pasta water (game changer if your sauce looks thick). Mix the drained pasta through the sauce; add the spinach now if you’re using it. Sometimes it looks like you’ll have way too much sauce, but the pasta drinks it up—promise.
- Now, tip the delicious mess into a big ovenproof dish. Sprinkle with cheese and breadcrumbs (I tend to get heavy-handed here but I’m not sorry), then bake at 200°C (about 400°F) for 20–25 minutes till golden and bubbly around the edges. This is the bit where it smells outrageously good and people start hanging around the kitchen.
- Let it sit for a few minutes before serving, if you can bear it. The first bite always scalds me, but I never learn.
Some Notes From My So-Called Experiments
- If you forget the breadcrumbs, just up the cheese—no one’s complained yet.
- Once whisked a bit of vegan cream cheese into the sauce; honestly, made it too thick. Maybe stick with the original, unless you like your pasta bake ultra-stodgy.
- Don’t stress about precise quantities. Seriously, when I measured everything once for a blog post, it came out worse than my ‘chuck it in the pan and hope for the best’ usual method!
Ways You Can Switch It Up
- Tried throwing in roasted aubergine once—good, but takes forever, so maybe a special-occasion thing.
- Lentils in the sauce, especially brown or green, make it heartier. I mean, not everyone’s into pulses, but it’s proper filling.
- Added olives and capers once (feeling a bit ‘Mediterranean’), got mixed reviews from the kids. You might love it though.
- Not so great: I once tried it with sweetcorn and felt like I’d walked into the wrong kitchen.
What If My Kit’s Lacking?
You’ll want a big frying pan and an ovenproof dish for this—if you don’t have a proper casserole, just use a metal cake tin or even a roasting tray. I did it in a Pyrex once—worked but the corners are very sticky, so maybe soak it straight away! If your oven’s a bit dodgy, just keep an eye so you don’t end up with carbonized breadcrumbs (ask me how I know…)
How To Keep It (Or, Let’s Be Honest, Who’s Saving Leftovers?)
Technically you can box this up and keep it in the fridge 2–3 days, maybe more. Reheats in the microwave, or better, oven with a bit more crumb on top. But truthfully, in my house leftovers are theory, not fact. If you do freeze it, wrap it up proper or it’ll get that funny freezer taste. Here’s some freezer savvy advice if you’re that organized (wish I was).
How We Serve It In My Chaos
I’m partial to a simple green salad (mostly to make me feel virtuous), and crusty bread to mop up the sauce. My sister swears by garlic bread every time—it’s become an unofficial law. Once, my mate brought a jar of pickled onions and, honestly, it kinda worked? Serve it too late and most of it’s gone straight out of the oven.
What I Wish I’d Known Sooner (AKA: My Pro Tips)
- Don’t skip letting it rest after baking; once I rushed it and it turned to pasta soup—learn form my impatience.
- If your vegan cheese won’t melt, try mixing in a spoon of vegan mayo (weird, but works… mostly)
- Always taste the sauce for salt before tossing in your pasta. Bland pasta bake is a crime in my book.
Questions Folks Have Actually Asked Me
- Can I make this gluten-free? Yep, just use your favorite GF pasta—the texture stays pretty much the same, but I’d keep an eye so it doesn’t go mushy. (I like this GF pasta guide)
- Does it freeze well? Sorta. It’s okay, but I tend to think the texture gets a bit odd. Still edible though!
- Best sauce for this? A basic tomato sauce is king, but if you fancy a vegan béchamel, go for it—my friend raves about Nora Cooks’ recipe (I’ve never tried, honestly; I’m team tomato).
- Can I prep it ahead? Oh definitely, just assemble and stick in the fridge. Bake when ready—add a few more minutes if baking from fridge-cold.
- Do I have to use cheese and breadcrumbs? Nah, but it’s better with. That crispy golden layer is the best bit for me, but you can top with just a drizzle of olive oil if you’re in a pinch.
Anyway, if you’re still with me after all that rambling, you’re set for a proper homely Vegan Pasta Bake. May your pasta never go soggy, your cheese always crisp nicely, and your family be just distracted enough that you grab the coveted crunchy corner piece. Enjoy, mate!
Ingredients
- 300g dried penne pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 200g mushrooms, sliced
- 2 cups baby spinach
- 700g jar marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegan cheese shreds
Instructions
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1Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
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2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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3Heat olive oil in a large pan over medium heat. Add onion and garlic, and sauté for 3 minutes or until softened.
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4Stir in the red bell pepper and mushrooms, and cook for another 5 minutes until vegetables are tender. Add baby spinach and cook until just wilted.
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5Combine the cooked pasta, sautéed vegetables, marinara sauce, dried oregano, salt, and black pepper. Mix well, then transfer to the prepared baking dish.
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6Top evenly with vegan cheese shreds. Bake for 25 minutes or until the cheese is melted and the bake is bubbling. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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