Dairy-Free Baked Pasta with Cheese and Vegetables

Indulge in the ultimate comfort food with this Dairy-Free Baked Pasta with Cheese and Vegetables, a hearty, plant-based twist on a classic favorite. This recipe combines tender dairy-free pasta with a vibrant medley of sautéed vegetables, including bell peppers, zucchini, cherry tomatoes, and spinach, all tossed in a rich tomato sauce infused with Italian herbs. Topped with a melty layer of dairy-free mozzarella and Parmesan, this baked dish delivers all the cheesy goodness you love—without any dairy! Perfect for family dinners or meal prep, this satisfying casserole is as easy to make as it is nourishing, with just 20 minutes of prep time and a golden, bubbly finish straight from the oven. Garnish with fresh basil and serve warm for a flavorful, wholesome meal that's sure to please vegans, vegetarians, and dairy-free eaters alike.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces dairy-free pasta
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 large garlic cloves, minced
• 2 large bell peppers (red, yellow, or green), chopped
• 1 medium zucchini, chopped
• 1.5 cups cherry tomatoes, halved
• 3 cups spinach leaves
• 2 cups dairy-free mozzarella cheese, shredded
• 1 cup dairy-free Parmesan cheese, grated
• 2 cups tomato sauce
• 2 teaspoons dried Italian herbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil leaves, for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the chopped bell peppers and zucchini, sauté for 5-7 minutes until slightly softened.

Step 6

Add the cherry tomatoes and spinach leaves to the skillet and cook for an additional 2-3 minutes until the spinach has wilted.

Step 7

Mix the cooked pasta with the sautéed vegetables in a large mixing bowl, adding in the tomato sauce, dried Italian herbs, salt, and black pepper. Stir until everything is well combined.

Step 8

Transfer half of the pasta mixture into a large baking dish. Sprinkle half of the dairy-free mozzarella and Parmesan cheese over the top.

Step 9

Add the remaining pasta mixture evenly into the dish and top with the rest of the dairy-free mozzarella and Parmesan cheese.

Step 10

Cover the baking dish with aluminum foil and bake for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden.

Step 12

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Step 13

Serve warm and enjoy your Dairy-Free Baked Pasta with Cheese and Vegetables!

Nutrition Facts

Serving size	(2372.1g)

Amount per serving	% Daily Value*
Calories	2820.0

Total Fat 161.5g	0%
Saturated Fat 70.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 8842.1mg	0%
Total Carbohydrate 233.2g	0%
Dietary Fiber 28.8g	0%
Total Sugars 42.5g
Protein 92.4g	0%

Vitamin D 0IU	0%
Calcium 2104.5mg	0%
Iron 21.8mg	0%
Potassium 3349.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 13.4%

Carbs: 33.8%