Vegan Cheese Pasta Bake #Vegan #Cheese #Pasta #Bake

This Vegan Cheese Pasta Bake is the ultimate crowd pleaser and perfect for a weeknight meal or your holiday table! It’s easy and loaded with flavour!


  • 1 lb rigatoni
  • 2 tablespoons Thrive Algae Oil
  • 10 ounces sliced shiitake mushrooms, cleaned
  • 2 tablespoons Sun-dried tomatoes
  • 5 cloves garlic, minced
  • 5 cups spinach
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 3 tablespoons chopped fresh basil
  • 8 ounces vegan mozzarella
  • 28 ounce can or jar of roasted tomatoes or marinara sauce
  • 14 ounce can or jar of roasted tomatoes or marinara sauce
  • 2 tablespoons vegan parmesan
  • Top with more basil

  1. Cook pasta according to package directions in a pot of salted water.
  2. Lightly grease a 13” x 9” pan with Thrive Algae Oil, and set aside.
  3. In a pan over medium high heat, add the Thrive Algae Oil. Add the mushrooms, sun-dried tomatoes and garlic and sauté down for about 5 minutes, until mushrooms are slightly shrived.
  4. Add in the spinach and season with sea salt and black pepper. Sauté down for about 3 minutes, until spinach is wilted. Stir in the tomato sauce, dried oregano and basil and stir to combine.
  5. Add the cooked rigatoni to your 13” x 9” pan, then add in the mix until top. Stir to combine. Add ½ cup of your vegan mozzarella throughout the dish and stir to combine again. Then top with remaining vegan mozzarella and vegan parmesan.
  6. Bake at 400 for 15-20 minutes so everything comes together beautiful and the cheese melts. Top with more basil and serve and enjoy!

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