33+ Easy and Delicious Dairy-Free Baked Pasta Recipes for Busy Weeknights

Are you a fan of pasta but need to avoid dairy for health, dietary, or ethical reasons?

You’re in the right place! This blog article showcases over 33 Dairy-Free Baked Pasta Recipes, designed to satisfy your cravings for creamy, cheesy, and comforting pasta dishes—without any dairy.

Whether you’re lactose intolerant, following a vegan lifestyle, or simply trying to cut out dairy from your meals, these recipes offer a variety of flavors and textures that will please everyone at your table.

From classic bakes like lasagna and stuffed shells to more inventive dishes like creamy white bean Alfredo pasta, you’ll find endless options to suit your taste buds.

Each recipe is carefully crafted to ensure that it’s not only dairy-free but also rich in flavor and easy to prepare.

These baked pasta dishes are perfect for weeknight dinners, family gatherings, or meal prepping for the week ahead.

So, roll up your sleeves, preheat your oven, and get ready to dive into a world of delicious, creamy, and cheesy (without the cheese!) baked pasta dishes!

33+ Easy and Delicious Dairy-Free Baked Pasta Recipes for Busy Weeknights

With these 33+ Dairy-Free Baked Pasta Recipes, you no longer have to miss out on the warm, comforting goodness of baked pasta.

These recipes prove that you don’t need dairy to create a dish that’s creamy, satisfying, and full of flavor.

From savory marinara bakes to rich Alfredo alternatives, you’ll find a variety of recipes to suit your dietary preferences and personal tastes.

Whether you’re vegan, lactose-intolerant, or simply exploring dairy-free options, these dishes are sure to impress your family and friends.

So, go ahead and indulge in these guilt-free, comforting baked pasta recipes—you deserve a meal that’s both delicious and dairy-free!

Dairy-Free Baked Ziti with Marinara Sauce

This Dairy-Free Baked Ziti with Marinara Sauce is a comforting and hearty meal perfect for any day of the week. The ziti pasta is smothered in a rich, flavorful marinara sauce, topped with a dairy-free cheese substitute, and then baked to perfection for a crispy, golden crust. It’s a great choice for those avoiding dairy, but it still delivers on taste and texture.

Ingredients:

• 1 pound ziti pasta
• 4 cups marinara sauce (store-bought or homemade)
• 1 cup dairy-free shredded mozzarella cheese
• 1/2 cup dairy-free grated parmesan
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to the package instructions, then drain and set aside.
3. In a large mixing bowl, combine the cooked pasta and marinara sauce. Toss to coat the pasta evenly.
4. Grease a baking dish with olive oil and transfer the pasta mixture into it.
5. Sprinkle the dairy-free shredded mozzarella and parmesan cheese evenly over the top.
6. Cover the dish with aluminum foil and bake for 20 minutes.
7. After 20 minutes, remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
8. Garnish with fresh basil, salt, and pepper to taste.

This Dairy-Free Baked Ziti with Marinara Sauce is a crowd-pleaser that doesn’t compromise on flavor, despite being free from dairy. The combination of pasta, rich marinara sauce, and melted dairy-free cheese provides a savory and comforting dish perfect for a cozy dinner. Plus, it’s easy to prepare, making it a go-to option for busy weeknights or family gatherings.

Dairy-Free Baked Penne with Vegan Pesto

This Dairy-Free Baked Penne with Vegan Pesto offers a fresh, herbaceous flavor with a satisfying baked texture. The penne is coated in a creamy, dairy-free pesto sauce made from basil, pine nuts, and nutritional yeast, which adds depth and richness. Topped with a sprinkle of vegan cheese and baked until golden, this dish is both comforting and energizing.

Ingredients:

• 1 pound penne pasta
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 3 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1/2 cup dairy-free mozzarella cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the penne pasta according to the package instructions, then drain and set aside.
3. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper. Process until smooth, adding more olive oil if necessary to achieve a creamy consistency.
4. In a large mixing bowl, toss the cooked pasta with the pesto sauce until evenly coated.
5. Transfer the pasta mixture into a greased baking dish and top with shredded dairy-free mozzarella cheese.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let it cool slightly before serving.

The Dairy-Free Baked Penne with Vegan Pesto is an incredible option for anyone looking for a fresh, flavor-packed meal without the dairy. The combination of the aromatic basil pesto and creamy dairy-free mozzarella creates a mouthwatering dish that rivals traditional pasta bakes. It’s an ideal choice for vegan eaters, those with lactose intolerance, or anyone craving a healthier take on a classic.

Dairy-Free Baked Pasta Primavera

This Dairy-Free Baked Pasta Primavera is a vibrant, vegetable-loaded pasta dish that’s baked to perfection with a rich tomato and olive oil-based sauce. The addition of fresh, seasonal vegetables like zucchini, bell peppers, and cherry tomatoes enhances both the flavor and texture, while the dairy-free sauce keeps it light and fresh. This dish offers the perfect balance of taste, nutrition, and comfort.

Ingredients:

• 1 pound rigatoni or any short pasta
• 2 cups cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 can (14 oz) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the sliced zucchini, bell pepper, and onion to the skillet, cooking for 5-7 minutes until they soften.
5. Stir in the crushed tomatoes, oregano, and red pepper flakes (if using). Let it simmer for 10-12 minutes, allowing the sauce to thicken.
6. Season with salt and pepper to taste.
7. In a large mixing bowl, combine the cooked pasta with the vegetable sauce, tossing to coat evenly.
8. Transfer the pasta mixture into a greased baking dish and top with a sprinkle of salt and pepper.
9. Bake for 20-25 minutes until the top is slightly golden and the sauce is bubbling.
10. Garnish with fresh basil before serving.

The Dairy-Free Baked Pasta Primavera is a delicious way to enjoy a variety of fresh vegetables in a comforting, baked pasta dish. The combination of seasonal vegetables, light tomato sauce, and a satisfying pasta base makes it both wholesome and indulgent. It’s a perfect dish for vegans, those with lactose sensitivity, or anyone simply craving a nutritious meal with a touch of Italian flair. Whether served for a weeknight dinner or a gathering, it’s sure to be a hit.

Dairy-Free Baked Fusilli with Roasted Vegetables

This Dairy-Free Baked Fusilli with Roasted Vegetables is a savory and satisfying dish that blends hearty pasta with a mix of sweet roasted vegetables. The fusilli is paired with a rich tomato sauce and topped with a crispy, golden finish, thanks to a layer of dairy-free cheese. Roasting the vegetables enhances their natural sweetness, making this pasta bake a perfect comforting meal.

Ingredients:

• 1 pound fusilli pasta
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, cubed
• 1 onion, chopped
• 2 tbsp olive oil
• 4 cups marinara sauce (store-bought or homemade)
• 1 cup dairy-free shredded mozzarella cheese
• Salt and pepper to taste
• 1/2 tsp dried basil
• 1/2 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chopped bell pepper, zucchini, eggplant, and onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
3. Meanwhile, cook the fusilli pasta according to the package instructions, then drain and set aside.
4. In a large mixing bowl, combine the cooked fusilli with the roasted vegetables and marinara sauce. Stir in the dried basil and garlic powder for extra flavor.
5. Transfer the pasta mixture into a greased baking dish and top with the dairy-free mozzarella cheese.
6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
7. Serve hot, garnished with fresh herbs if desired.

The Dairy-Free Baked Fusilli with Roasted Vegetables is a well-rounded and nutritious meal, featuring a variety of roasted vegetables that add depth and flavor to the dish. The combination of pasta, marinara sauce, and melted dairy-free cheese makes for a comforting dinner that everyone can enjoy. This dish is perfect for families, vegans, or anyone avoiding dairy but still craving a hearty pasta bake.

Dairy-Free Baked Pasta with Sweet Potato and Spinach

Dairy-Free Baked Pasta with Sweet Potato and Spinach is a wholesome, hearty dish full of nutritious vegetables and comforting pasta. The sweet potato adds a slight sweetness and creaminess to the dish while the spinach provides a pop of color and nutrients. This flavorful pasta bake is topped with dairy-free cheese for a satisfying, melt-in-your-mouth experience.

Ingredients:

• 1 pound pasta (penne or rigatoni)
• 1 large sweet potato, peeled and cubed
• 2 cups fresh spinach, chopped
• 1/2 cup dairy-free ricotta cheese (optional)
• 1 cup dairy-free mozzarella cheese, shredded
• 2 cups tomato sauce
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp ground nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to the package instructions, then drain and set aside.
3. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the cubed sweet potato to the pan and cook for 8-10 minutes, stirring occasionally, until softened.
5. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Season with salt, pepper, and nutmeg.
6. In a large mixing bowl, combine the cooked pasta with the sweet potato and spinach mixture. Add the tomato sauce and mix well.
7. Transfer the pasta mixture into a greased baking dish and top with dairy-free ricotta and mozzarella cheese.
8. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and slightly golden.
9. Serve hot with fresh herbs or a drizzle of olive oil.

The Dairy-Free Baked Pasta with Sweet Potato and Spinach is a rich and nourishing dish that brings together the earthy flavors of sweet potato and spinach with a satisfying pasta base. The sweetness of the sweet potato pairs perfectly with the savory tomato sauce, and the dairy-free cheeses provide a creamy, comforting finish. This dish is perfect for those looking for a hearty yet healthy meal that’s free from dairy but packed with flavor.

Dairy-Free Baked Mac and Cheese with Cauliflower

This Dairy-Free Baked Mac and Cheese with Cauliflower is a creamy, cheesy-style pasta dish made without any dairy. The cauliflower is pureed into a silky smooth sauce that gives the dish its rich texture, while nutritional yeast and spices add depth and cheesy flavor. This healthier version of mac and cheese is perfect for those seeking comfort food without the dairy.

Ingredients:

• 1 pound elbow macaroni or any small pasta
• 2 cups cauliflower florets
• 1/2 cup dairy-free milk (almond, soy, or oat milk)
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp turmeric (for color)
• Salt and pepper to taste
• 1/4 cup dairy-free cheddar cheese, shredded (optional)
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to the package instructions, then drain and set aside.
3. Steam or boil the cauliflower florets for 8-10 minutes until tender. Drain and transfer to a blender or food processor.
4. Add the dairy-free milk, nutritional yeast, garlic powder, turmeric, salt, and pepper to the cauliflower. Blend until smooth and creamy.
5. In a large mixing bowl, combine the cooked pasta and cauliflower sauce. Stir in the dairy-free cheddar cheese if using.
6. Transfer the pasta mixture into a greased baking dish and bake for 20 minutes until heated through and slightly golden on top.
7. Serve hot and enjoy!

The Dairy-Free Baked Mac and Cheese with Cauliflower is a rich and creamy take on the classic comfort food, without the use of any dairy. The cauliflower-based sauce is smooth and satisfying, while the addition of nutritional yeast gives it that cheesy flavor we all crave. It’s an excellent option for those avoiding dairy but still wanting to enjoy a creamy pasta dish that doesn’t sacrifice flavor or texture. This dish is perfect for vegan eaters, lactose-intolerant individuals, or anyone looking to enjoy a healthier version of mac and cheese.

Dairy-Free Baked Pasta with Pesto and Cherry Tomatoes

This Dairy-Free Baked Pasta with Pesto and Cherry Tomatoes is a vibrant, fresh, and flavorful dish. The creamy dairy-free pesto sauce coats the pasta perfectly, while roasted cherry tomatoes add a burst of sweetness. Topped with a layer of dairy-free cheese, this dish is baked until golden, creating a comforting, flavorful, and visually appealing meal.

Ingredients:

• 1 pound pasta (penne, fusilli, or rigatoni)
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1 cup dairy-free mozzarella cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to the package instructions, then drain and set aside.
3. In a food processor, blend together basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper until smooth to form the pesto sauce.
4. In a roasting pan, toss the halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. Roast for 10-12 minutes or until softened and slightly caramelized.
5. Combine the cooked pasta, pesto sauce, and roasted cherry tomatoes in a large mixing bowl. Stir to coat evenly.
6. Transfer the mixture into a greased baking dish and sprinkle the dairy-free mozzarella cheese on top.
7. Bake for 20 minutes, or until the cheese is melted and bubbly.
8. Serve hot and garnish with extra fresh basil if desired.

This Dairy-Free Baked Pasta with Pesto and Cherry Tomatoes is a refreshing and flavorful take on a classic baked pasta. The combination of creamy dairy-free pesto and sweet roasted cherry tomatoes creates a delicious harmony of tastes. It’s a great dish for vegans or anyone avoiding dairy, as it is light yet satisfying and packed with fresh ingredients. It’s an ideal meal for any season, offering a burst of flavor and comfort in each bite.

Dairy-Free Baked Pasta with Mushrooms and Spinach

This Dairy-Free Baked Pasta with Mushrooms and Spinach is a savory, earthy pasta dish with a rich, comforting flavor. The mushrooms add depth, while the spinach provides a fresh contrast. The dairy-free sauce, made with a cashew base, gives the dish a creamy consistency without the dairy, and the entire bake is topped with dairy-free cheese for that golden, crispy finish.

Ingredients:

• 1 pound pasta (penne or rigatoni)
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1/2 onion, chopped
• 1/2 cup cashews (soaked for 4 hours or overnight)
• 1 cup water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup dairy-free mozzarella cheese, shredded
• Salt and pepper to taste
• 1/4 tsp dried thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions, then drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes.
4. Add the chopped onions and mushrooms to the skillet and cook for 5-7 minutes until softened. Stir in the spinach and cook for another 2 minutes, until wilted. Season with salt, pepper, and dried thyme.
5. To make the creamy cashew sauce, blend the soaked cashews with water in a high-speed blender until smooth and creamy.
6. Combine the cooked pasta with the sautéed vegetables and cashew sauce in a large mixing bowl. Stir until everything is evenly coated.
7. Transfer the mixture to a greased baking dish, top with dairy-free mozzarella cheese, and bake for 20 minutes until golden and bubbly.
8. Serve hot with a sprinkle of fresh herbs if desired.

This Dairy-Free Baked Pasta with Mushrooms and Spinach is a hearty, earthy dish that’s perfect for comfort food lovers. The cashew-based sauce adds a luxurious creaminess without any dairy, while the mushrooms and spinach provide essential texture and flavor. It’s a perfect choice for vegans or anyone avoiding dairy, offering a wholesome and satisfying meal that’s both rich and nourishing. Ideal for family dinners or meal prepping for the week!

Dairy-Free Baked Pasta with Roasted Garlic and Butternut Squash

This Dairy-Free Baked Pasta with Roasted Garlic and Butternut Squash combines the natural sweetness of roasted butternut squash with the rich, aromatic flavor of roasted garlic. Blended into a creamy, dairy-free sauce, it’s poured over pasta and baked with a crispy topping of dairy-free cheese. It’s a cozy, comforting dish that’s perfect for chilly evenings and loved by all, even those who avoid dairy.

Ingredients:

• 1 pound pasta (penne or shells)
• 2 cups butternut squash, peeled and cubed
• 1 head of garlic
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• 1/4 cup dairy-free milk (almond, soy, or oat)
• 1 cup dairy-free mozzarella cheese, shredded
• 1 tsp dried sage
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the top off the garlic head and drizzle with olive oil. Wrap it in foil and roast in the oven for 25-30 minutes, until soft and fragrant.
3. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast them in the oven for 20-25 minutes until tender and caramelized.
4. Cook the pasta according to package instructions, drain, and set aside.
5. In a blender, combine the roasted garlic cloves (squeezed from their skins), roasted butternut squash, vegetable broth, dairy-free milk, sage, salt, and pepper. Blend until smooth and creamy.
6. In a large mixing bowl, combine the cooked pasta and squash sauce. Stir until well coated.
7. Transfer the pasta and sauce mixture into a greased baking dish, top with dairy-free mozzarella cheese, and bake for 20-25 minutes until golden and bubbly.
8. Serve hot with fresh herbs or a drizzle of olive oil.

The Dairy-Free Baked Pasta with Roasted Garlic and Butternut Squash is a comforting and delicious dish that offers a unique twist on traditional pasta bakes. The sweetness of the roasted butternut squash and the rich, aromatic flavor of the garlic create a delightful creamy sauce that perfectly complements the pasta. Topped with dairy-free cheese, this dish is the ultimate comfort food, ideal for those avoiding dairy but still craving a hearty, satisfying meal.

Dairy-Free Baked Ziti with Vegan Sausage and Peppers

This Dairy-Free Baked Ziti with Vegan Sausage and Peppers is a hearty and satisfying dish that’s perfect for anyone looking for a vegan or dairy-free alternative to a classic baked ziti. The savory vegan sausage adds a wonderful depth of flavor, while the peppers provide a touch of sweetness and color. Topped with dairy-free cheese, the pasta bakes to a golden, crispy perfection, making it a crowd-pleasing, flavorful meal.

Ingredients:

• 1 pound ziti pasta
• 2 vegan sausages, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce (check ingredients for dairy-free)
• 1 cup dairy-free mozzarella cheese, shredded
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions, then drain and set aside.
3. In a large skillet, sauté the vegan sausage slices over medium heat for 5-7 minutes until lightly browned. Remove and set aside.
4. In the same skillet, sauté the onions, garlic, and bell peppers for 5 minutes until softened. Add the marinara sauce, oregano, salt, and pepper, and stir to combine.
5. In a large mixing bowl, combine the cooked pasta, sautéed sausage and vegetables, and marinara sauce. Stir to coat evenly.
6. Transfer the pasta mixture into a greased baking dish, top with dairy-free mozzarella cheese, and bake for 20 minutes or until golden and bubbly.
7. Serve hot, garnished with fresh basil leaves.

This Dairy-Free Baked Ziti with Vegan Sausage and Peppers is a wonderful option for anyone craving a rich, hearty pasta dish without dairy. The vegan sausage offers a satisfying texture and depth, while the bell peppers add a burst of color and sweetness. The dairy-free mozzarella cheese provides the perfect melt, creating a golden, crispy top. It’s a filling and delicious meal that’s perfect for family dinners or meal prep.

Dairy-Free Baked Pasta with Roasted Vegetables and Lemon Tahini Sauce

This Dairy-Free Baked Pasta with Roasted Vegetables and Lemon Tahini Sauce is a light yet satisfying dish. Roasted vegetables, including zucchini, bell peppers, and eggplant, are combined with pasta and a tangy, creamy lemon tahini sauce. Topped with dairy-free cheese and baked to perfection, this dish is an excellent option for a nutritious and delicious dinner that’s entirely dairy-free and vegan.

Ingredients:

• 1 pound pasta (penne, rigatoni, or fusilli)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small eggplant, cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup dairy-free mozzarella cheese, shredded

For the Lemon Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water (more if needed)
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
3. Meanwhile, cook the pasta according to package instructions, then drain and set aside.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, salt, and pepper. Add water a little at a time until the sauce reaches a creamy consistency.
5. Once the vegetables are roasted, combine them with the cooked pasta in a large mixing bowl.
6. Pour the lemon tahini sauce over the pasta and vegetables, stirring until evenly coated.
7. Transfer the mixture into a greased baking dish, top with dairy-free mozzarella cheese, and bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh herbs or a squeeze of lemon juice.

This Dairy-Free Baked Pasta with Roasted Vegetables and Lemon Tahini Sauce is a healthy, light, and satisfying meal. The roasted vegetables provide a wonderful depth of flavor and texture, while the creamy lemon tahini sauce offers a tangy contrast. With a golden, bubbly topping of dairy-free mozzarella cheese, this dish is both flavorful and comforting, making it a perfect choice for vegans and those avoiding dairy.

Dairy-Free Baked Mac and Cheese with Cauliflower and Cashew Sauce

This Dairy-Free Baked Mac and Cheese with Cauliflower and Cashew Sauce is a healthier twist on the classic mac and cheese. The cashew-based sauce provides a creamy, rich texture without any dairy, and the cauliflower adds extra nutrients and flavor. Baked until bubbly and golden, this dish is perfect for a comforting, yet wholesome meal that’s completely dairy-free.

Ingredients:

• 1 pound elbow macaroni
• 2 cups cauliflower florets
• 1 cup cashews (soaked for 4 hours)
• 1 cup water
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup dairy-free cheddar cheese, shredded

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the macaroni according to package instructions, then drain and set aside.
3. Steam the cauliflower florets for about 10 minutes, until tender.
4. In a blender, combine the soaked cashews, steamed cauliflower, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a large mixing bowl, combine the cooked macaroni with the cashew cauliflower sauce. Stir to coat evenly.
6. Transfer the pasta and sauce mixture into a greased baking dish, top with dairy-free cheddar cheese, and bake for 20-25 minutes or until golden and bubbly.
7. Serve hot, garnished with fresh herbs or a sprinkle of paprika.

This Dairy-Free Baked Mac and Cheese with Cauliflower and Cashew Sauce offers a creamy, comforting, and healthier alternative to traditional mac and cheese. The cashew-based sauce is rich and velvety, while the cauliflower adds a nutritious boost without compromising flavor. Topped with dairy-free cheddar cheese, this dish bakes to golden perfection and is a perfect choice for those looking for a dairy-free, vegan, or gluten-free option to the classic comfort food.

Dairy-Free Baked Pasta Primavera

This Dairy-Free Baked Pasta Primavera is a colorful, fresh, and flavorful dish that celebrates the best of seasonal vegetables. The combination of pasta, sautéed vegetables, and a creamy dairy-free sauce, topped with a crispy golden crust, makes for a delicious and satisfying meal. With a vibrant mix of veggies like bell peppers, zucchini, and cherry tomatoes, this dish is light yet filling and is perfect for those seeking a dairy-free option for their pasta cravings.

Ingredients:

• 1 pound pasta (penne, fusilli, or rotini)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dairy-free cream (such as coconut cream or cashew cream)
• 1/4 cup olive oil
• 1/4 cup vegetable broth
• Salt and pepper to taste
• 1 cup dairy-free parmesan cheese, shredded (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions, drain, and set aside.
3. In a large skillet, heat the olive oil over medium heat. Sauté the onions, garlic, and bell peppers for about 5 minutes.
4. Add the zucchini and cherry tomatoes, then continue to sauté for another 5 minutes until the vegetables are tender.
5. Stir in the vegetable broth and dairy-free cream, and season with salt and pepper. Let the sauce simmer for 3-4 minutes until thickened slightly.
6. In a large mixing bowl, combine the cooked pasta and sautéed vegetables. Toss to coat evenly with the sauce.
7. Transfer the pasta mixture to a greased baking dish. If desired, top with dairy-free parmesan cheese.
8. Bake for 20 minutes, or until the top is golden and bubbly.
9. Serve hot, garnished with fresh herbs like basil or parsley.

This Dairy-Free Baked Pasta Primavera is a fantastic way to incorporate more vegetables into your meals while still enjoying a comforting baked pasta dish. The combination of creamy sauce and tender vegetables creates a delightful contrast of textures. The optional dairy-free parmesan adds a savory touch, though the dish is equally delicious without it. This recipe is perfect for a light weeknight dinner or a flavorful meal prep option.

Dairy-Free Baked Pasta with Pesto and Spinach

This Dairy-Free Baked Pasta with Pesto and Spinach is a vibrant, fresh, and indulgent dish that combines the earthy flavors of pesto with the nutritious goodness of spinach. The creamy dairy-free pesto sauce clings to every piece of pasta, while the spinach adds a boost of color and health benefits. Baked until bubbly, this dish is the perfect balance of indulgence and health, making it a fantastic choice for those following a dairy-free diet.

Ingredients:

• 1 pound pasta (rotini, penne, or fusilli)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 1/2 cup dairy-free mozzarella cheese, shredded

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions, drain, and set aside.
3. In a food processor, combine the basil, pine nuts, nutritional yeast, olive oil, garlic, salt, and pepper. Blend until smooth, adding a bit of water if the sauce is too thick.
4. In a large bowl, combine the cooked pasta with the pesto sauce. Stir in the chopped spinach.
5. Transfer the pasta mixture to a greased baking dish. Sprinkle the dairy-free mozzarella cheese on top.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil or a drizzle of olive oil.

This Dairy-Free Baked Pasta with Pesto and Spinach is a simple yet flavorful dish that is both comforting and nutritious. The pesto sauce brings a burst of fresh basil flavor, while the spinach adds a healthy element. The dairy-free mozzarella offers a creamy texture, and the baking process allows the flavors to meld beautifully. It’s a perfect weeknight dinner or a tasty option for meal prep.

Dairy-Free Baked Penne with Vegan Ricotta and Tomato Sauce

This Dairy-Free Baked Penne with Vegan Ricotta and Tomato Sauce is a fantastic vegan twist on a classic Italian baked pasta dish. The vegan ricotta is made from tofu, offering a creamy texture and rich flavor, while the tangy tomato sauce adds depth and brightness. Baked to perfection with a crispy topping, this dish is hearty, comforting, and entirely dairy-free, making it perfect for those following a vegan or dairy-free diet.

Ingredients:

• 1 pound penne pasta
• 2 cups marinara sauce (check for dairy-free)
• 1 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions, drain, and set aside.
3. In a medium mixing bowl, combine the crumbled tofu, nutritional yeast, lemon juice, olive oil, garlic powder, oregano, salt, and pepper. Stir to combine until the mixture has a creamy, ricotta-like consistency.
4. In a large bowl, toss the cooked pasta with the marinara sauce, then gently fold in the vegan ricotta mixture until everything is evenly combined.
5. Transfer the pasta mixture into a greased baking dish and spread it out evenly.
6. Bake for 20-25 minutes or until the top is golden and crispy.
7. Garnish with fresh basil leaves and serve hot.

This Dairy-Free Baked Penne with Vegan Ricotta and Tomato Sauce is a delicious and comforting dish that brings the flavors of traditional Italian baked pasta without any dairy. The tofu-based vegan ricotta provides a rich and creamy texture, while the tomato sauce adds a burst of flavor. It’s the perfect option for a hearty vegan or dairy-free meal that everyone will love.

Dairy-Free Baked Ziti with Mushrooms and Spinach

Dairy-Free Baked Ziti with Mushrooms and Spinach is a comforting and hearty pasta dish that combines the earthy flavor of sautéed mushrooms with the freshness of spinach. The marinara sauce is enriched with a creamy dairy-free base, and the whole dish is baked until golden and bubbly. This vegan and dairy-free twist on a classic baked ziti is a perfect meal for a cozy dinner or for meal prepping, and it’s sure to please even the non-dairy eaters in the family.

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce (dairy-free)
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup canned coconut milk or other dairy-free milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions, drain, and set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, and mushrooms until softened, about 7 minutes.
4. Add the spinach and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and oregano.
5. Stir in the coconut milk, marinara sauce, and nutritional yeast. Simmer for 5-7 minutes to allow the sauce to thicken slightly.
6. Toss the cooked ziti pasta with the sauce and vegetable mixture until evenly coated.
7. Transfer the mixture to a greased baking dish and bake for 20-25 minutes or until bubbly and slightly golden on top.
8. Garnish with fresh basil before serving.

This Dairy-Free Baked Ziti with Mushrooms and Spinach is a flavorful, creamy dish that’s perfect for a cozy meal. The combination of mushrooms, spinach, and dairy-free coconut milk-based sauce provides both texture and depth of flavor. Baked until golden and topped with fresh basil, it’s a delicious and hearty dish that everyone will enjoy, whether they follow a dairy-free diet or not.

Dairy-Free Baked Mac and Cheese with Butternut Squash

This Dairy-Free Baked Mac and Cheese with Butternut Squash is a creamy and comforting twist on the classic macaroni and cheese. The rich sauce is made from roasted butternut squash, creating a velvety, naturally sweet base that mimics the creaminess of traditional cheese sauces. The pasta is baked until golden and bubbly, making it a deliciously comforting, dairy-free alternative that’s perfect for any meal.

Ingredients:

• 1 pound elbow macaroni (or other pasta shape)
• 2 cups butternut squash, roasted and mashed
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the macaroni according to package instructions, drain, and set aside.
3. Roast the butternut squash by cutting it into cubes, drizzling with olive oil, and baking at 375°F (190°C) for 20-25 minutes until soft. Mash it once cooked.
4. In a blender or food processor, combine the mashed squash, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
5. Toss the cooked pasta with the squash sauce until evenly coated. If using, top with breadcrumbs for added crunch.
6. Transfer the pasta mixture to a greased baking dish and bake for 20-25 minutes, or until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This Dairy-Free Baked Mac and Cheese with Butternut Squash is a rich, creamy, and nutritious take on a classic favorite. The naturally sweet butternut squash adds a wonderful depth to the cheese-like sauce, and the almond milk and nutritional yeast provide the creaminess that makes this dish so comforting. It’s the perfect meal for anyone looking for a dairy-free alternative without sacrificing flavor or indulgence.

Dairy-Free Baked Lasagna with Lentils and Tofu Ricotta

Dairy-Free Baked Lasagna with Lentils and Tofu Ricotta is a plant-based alternative to the classic lasagna, filled with protein-packed lentils and a creamy, dairy-free tofu ricotta. The rich tomato sauce, combined with layers of pasta and the hearty lentils, makes this lasagna both satisfying and wholesome. Topped with crispy edges and baked to perfection, this dish is ideal for those looking for a vegan or dairy-free version of a traditional Italian favorite.

Ingredients:

• 9-12 lasagna noodles (check for dairy-free)
• 2 cups cooked lentils (or 1 can lentils, drained and rinsed)
• 1 jar marinara sauce (dairy-free)
• 1 block firm tofu, drained and crumbled
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a medium bowl, combine the crumbled tofu, nutritional yeast, lemon juice, olive oil, garlic powder, basil, salt, and pepper. Mix well to create a ricotta-like texture.
4. In a separate bowl, stir together the cooked lentils and marinara sauce.
5. In a greased 9×13-inch baking dish, layer the lasagna as follows: start with a thin layer of marinara sauce, then layer noodles, tofu ricotta, lentil mixture, and repeat, ending with a layer of marinara sauce on top.
6. Cover with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the top to crisp up.
7. Garnish with fresh basil or parsley before serving.

This Dairy-Free Baked Lasagna with Lentils and Tofu Ricotta offers a satisfying and nutritious alternative to traditional lasagna. The lentils add hearty protein, while the tofu ricotta provides a creamy, dairy-free filling that mimics the texture of classic ricotta. This dish is perfect for anyone craving the comforting, layered goodness of lasagna, but with a plant-based twist. Whether you’re vegan, dairy-free, or simply looking for a healthier alternative, this dish is sure to be a hit!

Dairy-Free Baked Penne with Roasted Vegetables and Pesto

This Dairy-Free Baked Penne with Roasted Vegetables and Pesto combines the vibrant flavors of roasted vegetables with the richness of dairy-free pesto. The penne is baked in a flavorful, creamy pesto sauce, creating a comforting and satisfying meal that is both hearty and fresh. Perfect for those looking for a dairy-free yet indulgent dish, this recipe is sure to be a crowd-pleaser at your next family dinner or gathering.

Ingredients:

• 1 pound penne pasta
• 2 cups cherry tomatoes, halved
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup dairy-free pesto (store-bought or homemade)
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup nutritional yeast
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cook the penne pasta according to package instructions, drain, and set aside.
3. On a baking sheet, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes, or until vegetables are tender and slightly charred.
4. In a large bowl, combine the cooked pasta, roasted vegetables, dairy-free pesto, almond milk, and nutritional yeast. Mix well to coat everything in the sauce.
5. Transfer the pasta mixture to a greased baking dish and bake for 15-20 minutes, or until the top is slightly golden.
6. Garnish with fresh basil before serving.

This Dairy-Free Baked Penne with Roasted Vegetables and Pesto is a delightful way to enjoy a dairy-free meal that is rich in flavor and nutrients. The combination of roasted vegetables and the creamy dairy-free pesto creates a perfect harmony of textures and tastes. It’s a versatile dish that can easily be customized with your favorite vegetables or protein sources, making it a fantastic option for family dinners, potlucks, or meal prepping for the week ahead.

Dairy-Free Baked Stuffed Shells with Tofu Ricotta and Spinach

These Dairy-Free Baked Stuffed Shells with Tofu Ricotta and Spinach are a delicious, plant-based alternative to traditional stuffed shells. The tofu ricotta, flavored with garlic, nutritional yeast, and fresh herbs, serves as the perfect filling for the pasta shells, while the spinach adds a touch of freshness. Baked in marinara sauce and topped with fresh herbs, this dish is hearty, satisfying, and completely dairy-free.

Ingredients:

• 1 box jumbo pasta shells (about 20-25 shells)
• 1 block firm tofu, drained and crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups marinara sauce (dairy-free)
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions, drain, and set aside.
3. In a medium bowl, combine the crumbled tofu, spinach, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Stir well to combine.
4. Stuff each cooked shell with the tofu and spinach mixture and arrange them in a greased baking dish.
5. Pour the marinara sauce over the stuffed shells, covering them completely.
6. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the tops to brown slightly.
7. Garnish with fresh basil or parsley before serving.

These Dairy-Free Baked Stuffed Shells with Tofu Ricotta and Spinach are the ultimate comfort food for anyone looking for a plant-based alternative to a traditional Italian favorite. The tofu ricotta filling is rich and flavorful, while the marinara sauce ties everything together beautifully. This dish is a great choice for family dinners, potlucks, or meal prep, as it’s easy to make and can be enjoyed by everyone, whether they follow a dairy-free lifestyle or not.

Dairy-Free Baked Pasta with White Bean Alfredo Sauce

Dairy-Free Baked Pasta with White Bean Alfredo Sauce offers a creamy, velvety alternative to traditional Alfredo sauce without any dairy. White beans provide a smooth, rich texture, while nutritional yeast and garlic deliver the umami and depth of flavor that make this dish so satisfying. The pasta is baked until golden, making it a wonderful meal for anyone craving a dairy-free, comforting pasta dish.

Ingredients:

• 1 pound pasta (penne, rigatoni, or rotini)
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions, drain, and set aside.
3. In a blender or food processor, combine the white beans, almond milk, nutritional yeast, garlic powder, onion powder, olive oil, salt, and pepper. Blend until smooth and creamy.
4. Toss the cooked pasta with the white bean Alfredo sauce until well coated.
5. Transfer the pasta mixture to a greased baking dish and bake for 15-20 minutes, or until the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

This Dairy-Free Baked Pasta with White Bean Alfredo Sauce is a creamy, comforting dish that’s perfect for a cozy dinner. The white beans provide a dairy-free alternative to the classic Alfredo sauce, and the nutritional yeast adds a cheesy flavor that makes this dish irresistible. It’s a simple yet flavorful recipe that’s perfect for anyone looking for a rich, dairy-free pasta meal that’s full of flavor and texture.

Note: More recipes are coming soon!