Vegan One-Pan Sun-dried Tomato Pasta Bake

This one-pan pasta bake is perfect if you hate doing the dishes. All you need to do for this recipe is mix all the ingredients in one pan and bake it for about 45 minutes. No extra pans, no boiling pasta, no cooking sauces separately.

This recipe is perfect for nights when you’re craving Italian, but also need something simple and easy to prepare. It takes no effort to make this recipe, everyone can make it. So, stop making any excuses and try this recipe, I bet you won’t be disappointed.

Guide On Making Vegan One-Pan Sun-dried Tomato Pasta Bake:


  • 400 g rigatoni pasta
  • 1 x 400g tinned chopped tomatoes
  • 3 cups boiling water ( plus 1/2 cup of more water if needed)
  • 2-3 cups spinach
  • 3/4 cup nutritional yeast 
  • 1/2 cup sun-dried tomatoes, marinated in oil
  • 4 tbsp sun-dried tomato oil
  • 2 tbsp tomato puree
  • 1 tbsp grated garlic
  • 1 tbsp dried basil
  • 4 tsp maple syrup
  • 2 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1 cup vegan cheese (optional)
  • 2 tsp chilli flakes (optional)


Start by preheating the oven to 360 °F.

Next, measure your sundried tomatoes. Also, try to avoid adding the oil, and cut them up. After cutting the sundried tomatoes, cur the spinach too.

Now, in a deep 11×9 baking dish add all your ingredients, except for the water.

Once you’ve added all your ingredients to the baking dish, mix them until everything has been combined. After that, slowly and carefully pour the boiling water. If your pasta isn’t fully submerged using a spoon, push the pasta down.

Then cover the dish using foil and place it in the oven for 45 minutes.

After 45 minutes have passed, check the pasta if the top has been cooked. If it hasn’t, give it a little mix so that the pasta at the top goes to the bottom, and vice versa. Then add the other 1/2 cup of more water and bake without the foil for an additional 15 minutes.

Once the 15 minutes have passed and the pasta has been fully cooked, take it out of the oven and serve warm.



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