Easy No Boil Pasta Bake Vegan

Indulge in a hassle-free vegan comfort meal with this no boil pasta bake recipe. Featuring spinach, marinara sauce, and coconut milk, it's a creamy delight for any occasion.

5 from 5 votes

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Prep Time 5

Cook Time 40

Total Time 45

Course Main, Main Course

Cuisine American

Servings to 8 people

Ingredients

▢ 450 grams pasta noodles of choice (1 standard box, about 16oz)
▢ 2 large handfuls baby spinach
▢ 1 tbsp Italian seasoning
▢ chili flakes to taste
▢ 1 jar marinara pasta sauce (650 ml)
▢ 1 19oz can coconut milk
▢ ½-1 cup hot water
▢ ¾ cups shredded vegan cheese

Optional

▢ 1 lb cooked protein of choice (I used TVP beef)

Instructions

Preheat the oven to 400 degrees.
In a 9x13 baking dish, add in the pasta noodles, spinach, Italian seasoning, chili flakes, pasta sauce, coconut milk (and cooked protein if adding).
Give the mixture a gentle stir to combine the ingredients. Next, add ½ cup - 1 cup of boiling hot water. If the pasta isn't fully covered in boiling water you can add a touch more. The pasta should be just barely covered in the liquid mixture. Be careful not to add to much.
Cover the baking dish with tinfoil, and bake for 35 minutes. Check to make sure the top of the pasta has cooked. If not, give it a good stir and throw back in the oven for another 5 minutes without tinfoil. If you NEED to add a little more boiling water you can, but be careful, the dish can turn out watery if you add too much.
Remove the foil, add the shredded vegan cheese on top, and broil for a few minutes on high until the cheese is melted and bubbly.
Serve, and enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

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