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One-Pan Sun-Dried Tomato Pasta Bake
Serves 4 |
So simple, so tasty, so wholesome!
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Ingredients:
| 1/2 cup sun-dried tomatoes, chopped |
| 7 oz canned chopped tomatoes |
| 2 tablespoons tomato puree |
| 7 oz rigatoni pasta |
| 1 cup vegan cheese |
| 3/4 cup nutritional yeast |
| 4 tablespoons sun-dried tomato oil |
| 4 teaspoons maple syrup |
| 1 tablespoon grated garlic |
| 3 cups spinach, chopped |
| 1 tablespoon dried basil |
| 2 teaspoons dried oregano |
| 2 teaspoons chili flakes |
| 1/2 teaspoon ground black pepper |
| 2 teaspoons salt |
| 3 cups boiling water |
Directions:
- Preheat the oven to 320°F.
- In a deep baking dish, combine the sun-dried tomatoes, chopped tomatoes, tomato puree, rigatoni, vegan cheese, nutritional yeast, sun-dried tomato oil, maple syrup, garlic, spinach, dried basil, dried oregano, and chili flakes. Then season with black pepper and salt. Stir together until well mixed.
- Carefully pour in the boiling water over all the ingredients. Cover with aluminum foil.
- Place in the oven and bake for 45 minutes.
- Remove from the oven. Allow to cool for about 5 minutes before serving.
| Main Ingredient: | Tomato, Pasta |
| Cooking Method: | Bake |
| Course: | Dinner |
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