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    Home » Recipes » Mains

    Vegan Baked Pasta [Oil Free]

    Published: Dec 19, 2020 · Modified: Jun 23, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    vegan baked pasta PIN with text overlay.
    vegan baked pasta PIN with text overlay.
    vegan baked pasta PIN with text overlay.
    vegan baked pasta PIN with text overlay.
    vegan baked pasta PIN with text overlay.

    The ultimate comfort dish! This vegan baked pasta features layers of tender penne, a cashew ricotta cheese and a hearty, walnut Bolognese sauce. Prepare to be impressed!

    plate of baked pasta dish with fork inside.

    There’s just something incredibly comforting about a great pasta dish and this vegan baked pasta will definitely impress. Layered with tons of flavour, texture and absolute deliciousness.

    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. 🙂

    Two plates with baked pasta and the tray of baked pasta beside them.

    Why you’ll love this!

    • It’s a great make-ahead meal. You can fully prepare and assemble this one 1-2 days ahead and bake when ready to eat.
    • Freezer friendly! A perfect dish you can double up and freeze one for next time. Great on those days when you just don’t have the time to spend in the kitchen.
    • Healthier than most baked pasta dishes. Now don’t get me wrong, I don’t consider pasta a health food. However, this one has the nutritional benefit that nuts like cashews and walnuts have to offer. Plus, the healthy kind of fat, unlike your classic cheese ridden variety.
    • Incredible flavour and texture! You get the comfort and tenderness of pasta, together with rich, cheesy cashew ricotta and a lovely crunch from your hearty, walnut bolognese sauce. We’re talking absolute perfection, here!
    Casserole dish with baked pasta, vegan cheese and parsley sprinkled on top.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients.

    Ingredients to make vegan baked pasta scattered on deck.

    Put a large pot of generously salted water to boil for cooking your pasta. While waiting for that to boil, prepare your cashew ricotta cheese.

    Add the cashews, nutritional yeast, ricotta cheese seasonings and the water to your food processor. (photos 1-2)

    Process until smooth, stopping to scrape down the sides as needed. Then set aside. (photo 3)

    Cashews, seasoning and water being processed in food processor to make ricotta.

    If your water is boiling, add the pasta, and then prepare your sauce. Combine the tomato sauce, crushed walnuts and the seasoning and mix well. Set aside. (photos 4-6)

    Tomato sauce being mixed with walnuts and seasoning in a large mixing bowl.

    By now your pasta should be cooked. Remember to undercook it by 2-3 minutes since it will cook more in the oven! Drain immediately and start assembling your vegan baked pasta dish.

    Add a thin layer of bolognese sauce to the bottom of a 9″x13″ casserole dish. This is to prevent sticking. (photo 7)

    Then add half of your drained pasta on top, followed by another thin layer of sauce. (photos 8-9)

    Now, using half of your prepared cashew ricotta, drop spoonful’s over top your sauce layer. (photo 10)

    Casserole dish being layered with sauce, pasta and cashew ricotta.

    Do you best to spread the cheese layer, but it doesn’t have to be perfect. (photo 11)

    Then add the remaining half of your pasta and more sauce on top. (photo 12)

    Followed by the remaining half of your ricotta cheese, spread again and finally, more sauce. (photos 13-14)

    Silicone brush spreading cheese layer over pasta in casserole dish and more pasta and sauce added on top.

    Optional: Sprinkle with vegan Parmesan cheese on top, if using. (photo 15)

    Then bake for 20 minutes, uncovered, and remove from the oven. (photo 16)

    Vegan pasta casserole before and after baking.

    Sprinkle your vegan baked pasta with fresh parsley and serve.

    Fork full of pasta being held up above plate of pasta below.

    How long does it keep?

    Leftovers keep refrigerated for 3-4 days. You may reheat in the oven, or deconstructed on stove top.

    Or you may freeze this dish, before or after baking for up to 3 months. Note that frozen pasta will get softer in texture upon thawing and reheating.

    What kind of pasta should I use?

    You may use virtually any kind for your vegan baked pasta. I like pennoni pasta so more sauce and cheese can get inside.

    But any short variety will do. Try penne, rotini, ziti or rigatoni, if that’s what you have on hand.

    You may also use gluten free pasta if needed. Just remember to undercook by 2-3 minutes, no matter what you choose.

    Can I make it nut free?

    To make the vegan ricotta cheese, you may sub the cashews for sunflower seeds with similar results. Keep in mind, this will be a little less rich, but still very flavourful.

    For the walnuts, you may omit, OR sub those for pepitas, again, with similar results.

    Expert Tips

    • Do not over cook your pasta. Remember that it will continue cooking in the oven, so it’s best to UNDERCOOK by 2-3 minutes.
    • If you don’t have a strong food processor, soak your cashews before processing. The fastest way to do this is boil some water in a pot or kettle. Then soak the cashews in the hot water for 30 minutes. Drain and use as directed. This will soften them up, making them easier to process.

    More vegan pasta dishes

    • Vegan Pumpkin Pasta Sauce
    • Vegan Hamburger Helper w/ Soy Curls
    • Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
    • Easy Mushroom Zucchini Pasta
    • Vegan Pasta e Fagioli
    • Pasta Carbonara w/ Soy Curl Pancetta

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    plate of baked pasta dish with fork inside.

    Vegan Baked Pasta

    The ultimate comfort dish! This vegan baked pasta features layers of tender penne, a cashew ricotta cheese and a hearty, walnut bolognese sauce. Prepare to be impressed!
    5 from 7 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Course: Main Course
    Cuisine: American, Canadian, Italian
    Servings: 8 Servings
    Calories: 465kcal
    Author: Rosa

    Equipment

    Food Processor
    Empty rectangle baking dish.
    9"x13" Baking Dish (or similar)

    Ingredients

    • 1 pound pennoni or penne pasta gluten free if preferred

    For the Cashew 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

    • â…“ cup vegan parmesan cheese
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 425 degrees F and grab a casserole dish that is 9"x13" or similar, and set aside. Then, fill a large pot with generously salted water and put it to boil.
    • While waiting for your water to boil, make your cashew ricotta by adding all the ingredients to a food processor and processing until smooth. Stop to scrape down the sides, as needed. Then set aside.
    • By now, your water should be boiling, so add your pasta to the pot and cook according to package directions, but UNDERCOOK by 2-3 minutes. Then drain immediately.
    • While the pasta is cooking, prepare your sauce by adding the Bolognese ingredients to a bowl and mix well. Set aside.
    • By now your pasta should be ready and you may begin assembling your vegan baked pasta dish.
    • Add a thin layer of sauce to the bottom of your casserole 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.
    • Then add the remaining half of the pasta, another layer of sauce, and the remaining ricotta cheese. Spread the cheese, add another layer of sauce, and then sprinkle with the vegan Parmesan cheese, if using.
    • Bake uncovered for 20 minutes, and then remove from the oven. Serve with fresh parsley, if desired.

    Notes

    Do not over cook your pasta. Remember that it will continue cooking in the oven, so it’s best to UNDERCOOK by 2-3 minutes.
    If you don’t have a strong food processor, soak your cashews before processing. The fastest way to do this is boil some water in a pot or kettle. Then soak the cashews in the hot water for 30 minutes. Drain and use as directed. This will soften them up, making them easier to process.
    Can I make this nut free?
    • To make the vegan ricotta cheese, you may sub the cashews for sunflower seeds with similar results. Keep in mind, this will be a little less rich, but still very flavourful.
    • For the walnuts, you may omit, OR sub those for pepitas, again, with similar results.
    Leftovers keep refrigerated for 3-4 days or you may freeze for up to 3 months.
    Don’t be overwhelmed by the number of ingredients and steps. Many of them are pantry ingredients and spices. Many of the steps are done simultaneously, so it won’t take much time. See the process shots above, in the post, if needed, to assist with assembling.
    Unlike most of the recipes on the blog, this one does exceed 400 calories per serving, so consider this for an occasional cheat day. 😉

    Nutrition

    Calories: 465kcal | Carbohydrates: 56g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Sodium: 493mg | Potassium: 573mg | Fiber: 5g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Michael Souza

      December 18, 2021 at 6:29 pm

      5 stars
      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

      Reply
      • Rosa

        December 19, 2021 at 8:42 am

        So glad you enjoyed Michael. 🙂

        Reply
    2. Sarah

      January 02, 2021 at 1:47 pm

      5 stars
      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!!

      Reply
      • Rosa

        January 03, 2021 at 8:49 am

        Thank you Sarah! I’m so thrilled to hear this! I appreciate you taking the time to leave a review. 🙂

        Reply
    3. Mary

      December 20, 2020 at 7:26 pm

      5 stars
      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!!

      Reply
      • Rosa

        December 21, 2020 at 9:33 am

        Yay!! Thrilled to hear that Mary, thanks so much for the review.

        Reply
    4. Rob

      December 19, 2020 at 8:10 pm

      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

      Reply
      • Rosa

        December 20, 2020 at 7:33 am

        Aww thanks very much Rob. Thrilled you’re enjoying my recipes. Merry Christmas to you as well. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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