This cheesy, healthy, baked vegan pasta recipe is so easy to make and packed full of tasty, nutritious ingredients. It’s loaded with roasted veggies, gooey vegan cheese, and paired with a rich tomato sauce – it’s a meal that the whole family will enjoy! Source: pickyeaterblog
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
WheatIntroduce one at a time.
Top the pasta with the remaining cheese (about 1/3 cup).
Bake until top is golden and cheese melts, about 25 minutes. Let sit 5-10 minutes before serving.
Chop all the veggies and preheat your oven to 450 degrees
On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Don't overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard. Drain and set aside.
Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that's what I'd recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 8 servings per recipe
Amount per serving
Calories
38
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.