It’s the weeknight dinner winner! This Vegan No-Boil Pasta Bake is made with gluten-free pasta, fresh veggies, and creamy marinara sauce. It’s a no-stress dish that the entire family can enjoy!
When it comes to weeknight meals, it just doesn’t get easier than this. Gather ingredients, put them in a dish, and pop it in the oven. That’s it! It’s the weeknight meal you deserve: absolutely delicious, comforting, and filling, while also being so incredibly easy to make. I was first inspired to make this dish by Laney at Life is But a Dish and Inspiralized. Everyone is on the hunt for EASY and tasty meals, and a No-Boil Pasta Bake is one of the best!
I especially love how easy this recipe would be to make and deliver to a friend. You could assemble everything but the vegan cashew cream, spinach, and fresh herbs, and deliver it with cooking instructions. It would be perfect for a friend or family member who has just moved or had a new baby, someone who is feeling under the weather, or to comfort a loved one navigating some rough times. I always think food is the best gift!
This recipe calls for a 28-oz jar of your favorite marinara sauce. I always grab Rao’s when I need a good store-bought sauce! If you want to make your own sauce, I show you how in this recipe. Both ways produce a flavorful, savory, and hearty Vegan No-Boil Pasta Bake!
Gluten-Free Pasta
My favorite gluten-free pasta is made by the brand Jovial, which you can find in most grocery stores. Your favorite brand would work great here, though. You could even use regular pasta if your family eats gluten! The beauty of this recipe is just how versatile it is.
Spiralized Zucchini in No-Boil Pasta Bake
I included a spiralized zucchini in this pasta bake! It adds gorgeous color, added moisture, seasonal zucchini flavor, and boosted nutritional benefits. Zucchini has vitamin A, both water and fiber (so good for digestion!), potassium, and carotenoids. Spiralizing vegetables is a great way to incorporate them into your favorite dishes. Check out my favorite spiralizer: The Inspiralizer.
Vegan Creamy Pasta
A lot of the creamy, perfect texture in this pasta bake comes from my Easy Homemade Vegan Cashew Cream! This cashew cream adds so much delicious flavor to all of your favorite dishes. It makes this No-Boil Pasta Bake absolutely out of this world. The vegan cashew cream also adds some awesome plant-based protein!
This recipe is vegan, soy-free, peanut-free, and gluten-free!
More Pasta Recipes
One-Skillet Baked Butternut Squash Pasta with Sage
Creamy Vegan Pumpkin Garlic Pasta
Vegan Chickpea Bolognese Pasta
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Vegan No-Boil Pasta Bake
- Prep Time: 5
- Cook Time: 45
- Total Time: 50
- Yield: 6–8 1x
- Diet: Vegan
Description
It’s the weeknight dinner winner! This Vegan No-Boil Pasta Bake is made with gluten-free pasta, fresh veggies, and creamy marinara sauce. It’s a no-stress dish that the entire family can enjoy!
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces gluten-free pasta (short-cut variety such as penne or rottini)
- 28 ounces jarred marinara sauce (I like Rao’s the best)
- 1 cup filtered water
- 1/2 large red onion, diced
- 4. large cloves garlic, minced
- 1.5 teaspoons fine salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- pinch of red pepper flakes
- 1 medium zucchini, spiralized on blade C and roughly chopped
- 1 batch homemade vegan cashew cream
- 2 large handfuls fresh baby spinach
- Optional: garnish with fresh parsley and/or fresh basil
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a 13 x 9-inch rectangular baking dish with olive oil and set aside.
- Place dry pasta, marinara sauce, water, onion, garlic, zucchini and spices in the baking dish and stir well to incorporate.
- Cover the baking dish tightly with aluminum foil and bake on the middle rack of the oven for 45 minutes.
- Remove from oven and remove the aluminum foil. Stir in the vegan cashew cream and spinach while still hot. Serve immediately. Garnish with fresh herbs if desired.
- Store leftovers in an airtight container in your refrigerator for up to five days.
Notes
Baking time may vary based on the type of noodle are you using. If your noodles are not cooked through, re-cover the baking dish with the aluminum foil and bake for another 5-10 minutes. If it seems dry, add more marinara sauce or water before baking for additional time.
- Category: Entree
- Method: Oven
- Cuisine: Italian
Keywords: no-boil pasta bake
Hi. Making this soon. Zucchini is added step 2? Thanks!
Yes add zucchini with step #2 – I hope it turns out great for you!
I am in awe of this recipe!! I added broccoli, and doubled the pasta/cashew cream (so I added a lil extra sauce & water). All I have to say is WOW. This is the creamiest dairy free pasta I’ve ever eaten and will definitely be making it anytime I’m craving something comforting!!
Thank you so much, Jamie! I really appreciate that! So happy to hear you enjoyed it so much and love your spin on it. More cream is always a good thing in my book!
I’ve made this twice already because it’s such a crowd pleaser and super easy! The first time around a few of the noodles remained hard. The second time I made it I gave the noodles a quick stir halfway through baking and it came out perfect. I also added !/2 cup extra water. So delicious!! Thank you for making cooking fun and easy!
Aw yay! Thank you so much for letting me know! So happy to hear you have been loving this easy recipe. Yes, different noodles might need different cooking times but the same process applies – glad you figured that out! Thanks again!
This turned out amazing! Low effort and great tasting—what’s not to love?
Aw yay! Thank you so much, Rebecca! So happy to hear you enjoyed the process and the result! 🙂
Used this as a blueprint, as I had to make a bunch of changes mainly due to what ingredients I had in the pantry. But turned out delicious! And so super easy! Will definitely make again!
Fantastic! So happy to hear it worked out so well for you even with your own spin on it! It is a great base recipe for that kind of thing for sure! Best, Elaine
So so delicious. I saw you make this on your Instagram stories yesterday and I had to make it today. I used what I had on hand but man was it good. I used eggplant, baby Bella mushrooms, and a yellow bell pepper. I threw in fresh basil and frozen green peas once it was finished. I didn’t add the cashew cream sauce this time. But it was even delicious without it. I’m definitely making this again!!!
Thank you so much, Kiara! So happy to hear my IG stories inspired your take on it. It really is totally flexible and you can definitely sub any veggies you have on hand. I’ll have to try frozen green peas next time… I love peas and always forget about them in the freezer! Definitely try it again with the cashew cream sauce – it takes it to another level for sure! Thank you again for the comment/rating. Best, Elaine