Vegan Cheese Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, saucy pasta bake loaded with mushrooms, spinach, sun-dried tomatoes, and dairy cheese. Comfort food that comes together quickly with fresh vegetables. A hearty vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb rigatoni (454g)
- 2 tablespoons oil (30ml - any high heat oil like algae oil, refined coconut oil, avocado oil, safflower oil)
- 10 ounces sliced shiitake mushrooms (cleaned, 283g)
- 2 tablespoons Sun-dried tomatoes (17g)
- 5 cloves garlic (minced)
- 5 cups spinach (150g)
- ¾ teaspoon sea salt (4g)
- ¼ teaspoon ground black pepper (0.5g)
- 2 teaspoons dried oregano (2g)
- 3 tablespoons chopped fresh basil (8g)
- 8 ounces vegan mozzarella (227g)
- 42 ounces canned or jarred roasted tomatoes (one 28 ounce can/jar and one 14-ounce can/jar)
- 2 tablespoons vegan Parmesan cheese (10g)
- more chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 580mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 284mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.