Vegan Pasta Bake
by: claire cary
This vegan pasta bake is the perfect, family favorite weeknight dinner! It's high in protein from green lentils, made with pantry staple ingredients and perfect to meal prep for the week. Serve it with a side kale salad!
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6
Ingredients
- 12 ounces pasta of choice
- 1 small yellow onion
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 cup uncooked green lentils
- 1 24 ounce jar marinara sauce
- ½ teaspoon salt
- ½ teapsoon black pepper
- ½ teaspoon red pepper flakes
- 1 15 ounce can crushed tomatoes
- 2 cups spinach
- ½ cup vegan parmesan click for recipe
- 1 ½ cups shredded vegan mozzarella
Instructions
- Cook the lentils according to package instructions and set aside.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions, but for 1-2 minute less than usual since we'll be baking it!
- Preheat the oven to 400 Fahrenheit.
- Dice the onion and add to a pan with the oil. Saute for about 5 minutes.
- Add in the garlic and saute an additional 1-2 minutes.
- Add in the marinara sauce, crushed tomatoes, salt, pepper, red pepper flakes, cooked lentils and parmesan.
- Let simmer or 5-10 minutes to let the flavors blend.
- Add in the cooked pasta and spinach and stir to combine.
- Add half to a 9x13 baking dish, top with half of the mozzarella, add the rest of the pasta, then the rest of the cheese.
- Bake for 10-15 minutes or until the cheese melts.
- Garnish with fresh basil, serve hot & enjoy!
Notes
Be sure to use a marinara sauce you really love because this is where a lot of the flavor will be coming from!
Serving: 1bowl / Calories: 496kcal / Carbohydrates: 55g / Protein: 17g / Fat: 10g / Saturated Fat: 1g / Fiber: 8g
