Vegan Baked Penne Pasta
This vegan baked penne pasta casserole is so easy to throw together and makes the perfect week night meal prep! Simple, yet flavorful, and super cheesy!
Servings: 8 servings
Calories: 293kcal
Ingredients
- 12 oz penne pasta, uncooked
- 1 tablespoon olive oil
- 1 bell pepper, finely chopped (any color)
- 1 sweet onion, finely chopped
- 14 oz vegan meat crumbles
- 4 cloves garlic, minced
- 36 oz spaghetti sauce
- 1 15oz can fired roasted tomatoes, not drained
- ½ teaspoon Italian seasoning
- ½ cup vegan parmesan, shredded
- 1 ½ cups vegan mozzarella, shredded, divided
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to packaged instructions. Drain once done.
- In a separate large bottomed pot, add oil over medium heat. Once hot, add the peppers and onions and cook for 3-5 minutes of until softened.
- Add in the meatless crumbles and garlic. Cook for 3 minutes, stirring occasionally.
- Add in spaghetti sauce, tomatoes, Italian seasoning, vegan parmesan and ½ cup of the vegan mozzarella. Stir together. Remove from heat. Pour in the drained, cooked penne and gently stir until well combined.
- Pour into a 9x13 casserole dish. Sprinkle remaining vegan mozzarella cheese over the top. Bake for 20-25 minutes or until the cheese is melted.
Notes
See post for tips, allergen swaps, and more!
Nutrition
Serving: 1spoonful (an ⅛ of the dish) | Calories: 293kcal | Carbohydrates: 36g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1165mg | Potassium: 623mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1021IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 5mg