The ultimate comfort dish! This vegan baked pasta features layers of tender penne, cashew ricotta cheese and a hearty, walnut Bolognese sauce. Prepare to be impressed!
This recipe was originally published in December 2020. It has been updated for content and photos.
There’s just something incredibly comforting about a great pasta dish and this vegan baked pasta will definitely impress.
It’s filled with fantastic taste, texture, and that comforting feeling.
Just like my vegan lasagna and my lasagna stuffed portobellos, this recipe is inspired by my Italian background and will have you salivating.
PS. For my fellow Italians, consider this a vegan version of your favourite Pasta Al Forno. 🙂
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Why you’ll love this
- It’s a great make-ahead meal. You can fully prepare and assemble this one 1-2 days in advance and bake when ready to eat.
- Freezer friendly! A perfect dish that you can double up and freeze for next time. Great for busy evenings.
- Healthier than most baked pasta dishes. Now don’t get me wrong, I don’t consider pasta a health-food. However, this one has wholesome ingredients like cashews and walnuts for added protein.
- Incredible flavour and texture! You get the comfort and tenderness of pasta, together with rich, cheesy ricotta and a perfect crunch from your hearty, walnut bolognese sauce. Absolute perfection!
Ingredients
Here’s everything you’ll need for this delicious vegan pasta bake recipe.
- Pasta: I like pennoni, penne, rigatoni or ziti for this dish. But any short pasta works well including gluten-free pasta, if needed.
- Cashews: Use raw cashews and soak them first in hot water for 15-20 minutes to soften them, if you don’t have a powerful food processor.
- Nutritional yeast: Adds cheesy flavour to our dairy-free ricotta.
- Apple cider vinegar: Adds a touch of tang and acid to the vegan cheese. You may use lemon juice if preferred.
- Tomato sauce: I like homemade marinara sauce, but you may use any variety you enjoy.
- Spices: Onion powder, garlic powder, and salt for the vegan ricotta, and basil, oregano, and parsley for the sauce.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Bring a large pot of generously salted water to a boil and UNDERCOOK your pasta by approx. 2-3 minutes. (It will cook more in the oven.) Drain immediately.
Meanwhile, add all the ricotta ingredients to your food processor. (photo 1)
Blend until smooth, scraping down the sides as needed and set it aside. (photo 2)
Stir all the sauce ingredients in a medium bowl. (photo 3)
Add a thin layer of sauce to your dish followed by half the pasta. (photo 4)
Add another thin layer of sauce and half of the vegan cheese. (photo 5)
Spread the cheese layer over the pasta. (photo 6)
Repeat with remaining pasta, cheese, and another layer of sauce. (photo 7)
Finally, sprinkle with vegan parmesan cheese, if using, and bake. (photo 8)
Once baked, remove the tray from the oven and serve garnished with fresh basil, parsley, or other fresh herbs of your choice.
Substitutions + Variations
- For nut-free: Use sunflower seeds instead of cashews for the ricotta. This will yield similar results, but slightly less rich. For the walnuts, omit OR use pepitas with similar results.
- For less fat: Make this tofu ricotta instead of cashew ricotta with or without the spinach.
- For the pasta: Choose any of your favourite shapes for this vegan baked pasta dish, as long as you undercook it by 2-3 minutes.
- Make it extra cheesy: Add a layer of vegan mozzarella cheese before the parmesan layer.
- Add some crumbled vegan sausage or chopped salami to the mix for an even heartier dish.
For other baked pasta dishes, try our lasagna, cannelloni, or these zucchini roll-ups for a healthy twist.
Storage
Leftovers keep refrigerated for 3-4 days. You may reheat them in the oven, or deconstructed on the stovetop.
To freeze, use a freezer-safe airtight container and keep frozen for up to 3 months. You may freeze this dish before or after baking.
NOTE: Frozen pasta will get softer in texture upon thawing and reheating.
Expert Tips
- Do not overcook your pasta. Remember that it will continue cooking in the oven, so it’s best to UNDERCOOK it by 2-3 minutes.
- If you don’t have a strong food processor or blender, soak your cashews in hot water before blending. Boil some water in a pot or kettle and soak the cashews for 15-20 minutes. This will soften them, making them easier to process. Drain and make the cheese as directed.
More delicious vegan pasta recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 pound pennoni or penne pasta gluten free if preferred
For the Vegan Ricotta
- 1.5 cups raw cashews
- 1 tablespoon apple cider vinegar
- ¼ cup nutritional yeast
- ¾ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup water
For the Bolognese Sauce
- 5 cups tomato sauce use your favourite kind
- 1 cup chopped walnuts small enough to resemble minced meat
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
Optional
- ⅓ cup vegan parmesan cheese
Instructions
- Preheat your oven to 425℉/218℃ and grab a casserole dish that is 9"x 13" or similar to set aside. Then, fill a large pot with generously salted water and bring it to a boil.
- While waiting for your water to boil, make your dairy-free ricotta. Add all the ricotta ingredients to your food processor and process until smooth. Stop to scrape down the sides as needed and set it aside.
- By now, your water should be boiling, so add your pasta to the pot and UNDERCOOK it by 2-3 minutes compared to the package directions. Then drain immediately.
- While the pasta is cooking, prepare your sauce by stirring the Bolognese ingredients in a bowl. Set it aside.
- When the pasta is cooked, begin assembling your vegan baked pasta dish.
Assembly
- Add a thin layer of sauce to the bottom of your dish to prevent sticking. Then add half of your cooked pasta on top, another thin layer of sauce, and half of the ricotta cheese. Spread the cheese as best as you can, but it doesn't need to be perfect.
- Now add the remaining half of the pasta, another layer of sauce, and the remaining ricotta cheese. Spread the cheese, add one more layer of sauce, and then sprinkle with the vegan Parmesan cheese, if using.
- Bake uncovered for 20 minutes, and then remove the tray from the oven. Garnish with fresh herbs, and sprinkle with red pepper flakes, black pepper, or more vegan parmesan cheese.
Notes
-
- Do not overcook your pasta. Remember that it will continue cooking in the oven, so it’s best to UNDERCOOK it by 2-3 minutes.
- If you don’t have a strong food processor or blender, soak your cashews in hot water before blending. Boil some water in a pot or kettle and soak the cashews for 15-20 minutes. This will soften them, making them easier to process. Drain and make the cheese as directed.
- For nut-free: use sunflower seeds instead of cashews for the ricotta with similar results. Omit the walnuts, or use pepitas with similar results. Or make my tofu ricotta instead.
- Don’t be overwhelmed by the number of ingredients and steps. Most are pantry ingredients and spices and many of the steps are done simultaneously, so it won’t take long. See the process shots above, in the post, if needed, to assist with assembling.
Lucie says
Just made this for lunch and had it on the table in 45 minutes! I also chopped and added some steamed rapini that I had in the fridge. So good!
Rosa says
Thrilled you enjoyed it! 🙂
Lucie says
I made this for dinner tonight and everyone loved it! So easy to make too.
Rosa says
Yay! Glad everyone enjoyed it Lucie, thanks for sharing. 🙂
Michael Souza says
I made this for dinner – I think,it’d be better with more sauce or less pasta. I must confess that I added some aromatics to the marinara I bought, and cooked the sauce for about 20 minutes, added some garlic and onion powder as well as some umami powder from Trader Joe’s.
I took a quick bite and it was delicious- thanks for the recipe!
Michael
Rosa says
So glad you enjoyed Michael. 🙂
Sarah says
As a first year plant-based family, I was concerned about abandoning the old traditional favorite dishes. We used this recipe in place of our usual Italian Christmas dish and it is really good!! When the Italian husband goes back for more, you know its a hit!!
Rosa says
Thank you Sarah! I’m so thrilled to hear this! I appreciate you taking the time to leave a review. 🙂
Mary says
Wow!!!! I’m making this for Christmas Day but wanted to try it ahead just in case and seriously my family was blown away!!! So much flavor and yumminess!!
Rosa says
Yay!! Thrilled to hear that Mary, thanks so much for the review.
Sofia R Kroeplin says
It’s a good and yummy meal 🙂
Rob says
Thank you for sending me your recipes on a regular basis. I love most of them.
Hope you have a very happy Christmas and may all your dreams and aspirations come true for you in 2021. All the best. R
Rosa says
Aww thanks very much Rob. Thrilled you’re enjoying my recipes. Merry Christmas to you as well. 🙂