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No-Boil Vegetarian Pasta Bake

May 5, 2022

The BEST No-Boil Vegetarian Pasta Bake. Toss all the ingredients into a baking dish, bake it in the oven and dinner is served with little mess or prep! The BEST No-Boil Vegetarian Pasta Bake. Toss all the ingredients into a baking dish, bake it in the oven and dinner is served with little mess or prep! 

I have your new dinner recipe for you and your family!!

This no-boil vegetarian pasta bake is the BEST recipe to make when you want something quick, easy and filled with veggies. And it doesn’t make a huge mess in the kitchen. Just add all the ingredients into a baking dish, pop it into the oven and you will have dinner in just 45 minutes. I also love prepping this earlier in the day and just having it ready to serve when it is dinner time. Or whenever you are craving a bowl of pasta!

What ingredients you need to make an easy vegetarian pasta bake:

  • Gluten-free pasta – you can use really any pasta you’d like.
  • Full-fat coconut milk – I like using a creamy milk of sorts here.
  • Green zucchini – I love love adding zucchini to this dish. It adds extra veggies and compliments it well.
  • Frozen peas – I love adding these too for extra veggies
  • Spinach – this is such a good leafy green to add nutrients to the dish and my kids don’t know it’s there when I chop it up finely.
  • Tomato basil sauce – or your preferred pasta sauce to use.
  • Mozzarella cheese – you can use dairy-free cheese too if you prefer.

How to make no-boil vegetable pasta bake:

  1. Preheat oven to 400 degrees and take out a 9×13 baking dish
  2. Shake the can of coconut milk to breakup the creamy parts
  3. Add the pasta to the baking dish and spread it across the dish
  4. Add the milk, veggies, oregano and sauce and mix well to evenly combine
  5. Sprinkle cheese on top then cover the dish with tin foil
  6. Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble
  7. Remove from oven and serve while warm

FAQs on making no-boil pasta bake:

  • Do you actually not need to cook the pasta before making this? Nope!! It cooks in the oven soaked in the sauce and the coconut milk. It is such a great cooking hack to save time and effort.
  • Can you add in anything else to this baked pasta? Absolutely. Add in some cooked sausage or meat of sorts if you want to add more protein. Or sub any veggies you prefer.
  • Can you freeze this recipe? Totally. Feel free to make this and keep in the freezer for 2 months. Reheat in oven covered in foil.

A few other delicious vegetable loaded dinner recipes:

The Best Vegan Avocado Pesto Pasta

20-minute Healthy Veggie Rice Pilaf

Vegetarian Spaghetti Squash Pasta Boats

Print

No-Boil Vegetarian Pasta Bake

The BEST No-Boil Vegetarian Pasta Bake. Toss all the ingredients into a baking dish, bake it in the oven and dinner is served with little mess or prep!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: Serves 4-5 1x

Ingredients

Scale
  • 13 ounces gluten-free pasta
  • 13 ounce can full-fat coconut milk
  • 1/2 teaspoon oregano
  • 1 small green zucchini, diced (no more than 2/3 cup)
  • 2 tablespoons frozen peas
  • 1/2 cup spinach, roughly chopped
  • 1 19-ounce jar tomato basil sauce
  • 1 1/2 cups shredded mozzarella cheese (or use dairy-free cheese)

Instructions

  1. Preheat oven to 400 degrees and take out a 9×13 baking dish
  2. Shake the can of coconut milk to breakup the creamy parts
  3. Add the pasta to the baking dish and spread it across the dish
  4. Add the milk, veggies, oregano and sauce and mix well to evenly combine
  5. Sprinkle cheese on top then cover the dish with tin foil
  6. Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble
  7. Remove from oven and serve while warm

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave with splash of water or sauce

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4 Responses

  1. This looks so good. Can you clarify how much cheese as I couldn’t understand from the recipe. Thanks!

      1. Thank you. It had said 1/5 cups on my screen before so this makes more sense. Thanks!!!!!! Btw you were great on Today!

  2. Is there any other dairy free option you’d use for the coconut milk? I can’t have coconut, but unsure how almond milk would taste in it…

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