Creamy Vegan Tomato Pasta Bake
A creamy, one-pan vegan pasta bake loaded with vegetables and plant-based sausage. No boiling required—just combine ingredients, bake, and enjoy a fiber-rich, protein-packed, and comforting weeknight meal.
Equipment
- 1 × 12-inch cast iron skillet (or 9×13" baking dish)
- 1 × Mixing spoon or spatula
- 1 × measuring cups and spoons
- 1 × whisk
Ingredients
Sausage & Vegetables:
- 1 ¼ cups vegan Italian or spicy sausage diced (about ½ of a 14 oz package)
- 4 tbsp extra virgin olive oil
- 1 medium red onion diced (~1 cup)
- 4 large garlic cloves minced
- 1 green bell pepper diced
Sauce & Pasta:
- 6 tbsp all-purpose flour
- 2 cups unsweetened almond or soy milk
- 2 ½ cups crushed tomatoes
- 1 14.5 oz can stewed tomatoes with Italian seasoning
- 3 ½ cups dried rigatoni pasta
- ½ cup grated vegan parmesan
- 1 ¾ tsp salt
- ¾ tsp black pepper
- 1 tbsp Italian seasoning
- ½ tsp crushed red pepper flakes optional
- ½ cup vegan shredded cheese mozzarella or pepper jack
Instructions
- Preheat the Oven: Start by setting your oven to 350°F (175°C). Preheating ensures that your pasta bake cooks evenly from the moment it goes in, helping the sauce thicken properly and the flavors meld beautifully. If you’re using a smaller skillet or a baking dish instead of a 12-inch skillet, the preheating step remains the same.
- Brown the Vegan Sausage: Place 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Once the oil is shimmering, add the diced vegan Italian sausage. Cook for about 3–5 minutes, turning occasionally, until the edges are golden brown and slightly crispy. Browning the sausage first enhances its flavor and gives your pasta bake a rich, savory depth. Once done, transfer the sausage to a small bowl and set it aside.
- Sauté the Aromatics: Reduce the heat to medium-low and add the remaining 3 tablespoons of olive oil to the skillet. Add the diced onion, minced garlic, and green bell pepper. Sauté for 1–2 minutes, stirring occasionally, just until the onion turns translucent and the garlic becomes fragrant. This gentle cooking step releases the natural sweetness of the vegetables and forms the flavorful base of your sauce.
- Make the Roux (Flour Base): Sprinkle 6 tablespoons of all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes, allowing the flour to cook and absorb the oils. This forms a roux that will thicken your sauce without leaving any lumps, giving the final pasta bake a creamy texture that’s rich and silky.
- Incorporate the Dairy-Free Milk: Slowly pour in 2 cups of unsweetened almond or soy milk, whisking continuously. Take your time here, ensuring the flour is fully incorporated with the milk and no lumps remain. Whisk for about 1 minute until the mixture becomes smooth and slightly thickened. This step is crucial to create a creamy, sauce-like consistency without using any dairy.
- Add Tomatoes and Seasonings: Gently stir in the 2 ½ cups of crushed tomatoes and 1 can (14.5 oz) of stewed tomatoes with Italian seasoning. Then, add 3 ½ cups dried rigatoni, ½ cup vegan parmesan, 1 ¾ tsp salt, ¾ tsp black pepper, 1 tbsp Italian seasoning, and ½ tsp crushed red pepper flakes if you like a bit of heat. Mix everything carefully for 1–2 minutes so the pasta is evenly coated with the sauce and the seasonings are fully distributed.
- Return the Sausage to the Skillet: Add the browned vegan sausage back into the skillet, distributing it evenly throughout the pasta and sauce mixture. This ensures that every bite has a balance of protein, vegetables, and rich tomato flavor. Give the mixture a gentle stir so the sausage is well incorporated without breaking apart.
- Top with Vegan Cheese: Sprinkle ½ cup of vegan shredded cheese evenly over the top of the pasta. This adds a melty, golden layer once baked, enhancing both the flavor and the presentation of your pasta bake. Cover the skillet tightly with aluminum foil to trap moisture, which helps the pasta cook through and keeps the sauce creamy.
- Bake Covered at 350°F: Place the covered skillet in your preheated oven and bake for 15 minutes. During this time, the pasta absorbs the flavors of the sauce while softening to the perfect texture. Covering the skillet ensures that the dish stays moist and that the sauce thickens beautifully without drying out.
- Uncover and Brown at 425°F: After 15 minutes, carefully remove the foil. Increase the oven temperature to 425°F (220°C) and bake for an additional 8–10 minutes, or until the cheese is melted and lightly browned on top. This final step creates a visually appealing, slightly crispy golden crust while maintaining a creamy interior.
- Rest Before Serving: Once baked, remove the skillet from the oven and allow the pasta bake to rest for 5 minutes. Resting helps the sauce settle, making it easier to serve and enhancing the flavor throughout the dish.
- Serve and Enjoy: Use a large spoon to serve portions onto plates or bowls. This hearty, plant-based pasta bake is perfect on its own or paired with a crisp green salad or garlic bread. Each bite is creamy, flavorful, and packed with protein, fiber, and wholesome ingredients—ideal for a satisfying weeknight dinner.
Notes
- This recipe works best in a 12-inch cast iron skillet, but if you don’t have one, a 9×13-inch baking dish is a great alternative.
- Make sure to brown the vegan sausage first. This adds flavor and texture, giving the dish a more savory, satisfying bite.
- Stir the flour slowly into the sautéed vegetables to form a smooth roux—this prevents lumps in the sauce and ensures a creamy, silky texture.
- Use unsweetened almond or soy milk for the sauce. These plant-based options create a creamy base without adding extra sugar or saturated fat.
- Feel free to adjust the spice level by adding more crushed red pepper flakes or using a spicy vegan sausage for a kick.
