Print

No-Boil Vegetarian Pasta Bake

★★★★★

5 from 2 reviews

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!

  • 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

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/no-boil-vegetarian-pasta-bake/