The Ultimate Vegan Pasta Bake
A rich, baked comfort food dish with tender pasta coated in hearty tomato sauce, vegan cheese, and a naturally cheesy crust made from crumbled tofu. Perfect for family dinners or cozy gatherings, this inclusive recipe delivers familiar flavors with a plant-based twist.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55
- Yield: 6 to 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
12 oz (340g) elbow pasta
1 24 oz (700g) jar marinara sauce (low sodium, preservative-free)
1 1/2 cups (180g) vegan mozzarella shreds
15 oz (425g) firm tofu, crumbled
1/3 cup olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 cups (60g) fresh spinach, chopped
1 cup cremini mushrooms, sliced
3/4 cup zucchini, diced
2 tbsp nutritional yeast
2 tbsp flour (for binding)
1 cup vegan breadcrumbs (optional for topping)
Instructions
Preheat oven to 375°F (190°C)
Press tofu between paper towels for 15-20 minutes to remove excess moisture
In a bowl, mix crumbled tofu with lemon juice, 1/2 tbsp olive oil, garlic, nutritional yeast, and flour to create a ricotta-like texture
Bring salted water to boil in a large pot
Cook pasta according to package instructions
Drain pasta and sauté remaining olive oil with garlic, mushrooms, zucchini, and spinach in a pan
Combine cooked pasta, tofu ricotta, and sautéed vegetables in a bowl
Transfer to a baking dish and cover with marinara sauce
Sprinkle vegan mozzarella and breadcrumbs evenly over the top
Bake for 25 minutes or until golden and bubbly
Let rest for 10 minutes before serving
Notes
Cellar your plant-based protein: Use silken tofu crumbled to mimic ricotta and add depth
For extra flavor: Substitute dried herbs with 1/4 cup fresh basil and/or 1/3 cup vegan parmesan
Make it vegan-friendly: Double-check your marinara for hidden animal products
Turn up the texture: Add sautéed kale or eggplant for bulkier layers
Store leftovers in an airtight container in the fridge for up to 5 days
Find it online: https://cookingwithramsay.com/vegan-pasta-bake-recipe/