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Easy Cheesy Pasta Bake

This thirty minute, plant-based meal is loaded with cozy flavor and is a one dish meal with pasta, sauce, vegan sausage, veggies and cheese.
Prep Time15 mins
Cook Time15 mins
Servings: 6 servings
Author: Kathy Patalsky


  • casserole dish
  • large soup pot
  • foil or casserole dish lid
  • mesh strainer


  • 3 cups pasta any variety
  • 25 oz marinara sauce any variety - mushroom flavor used
  • ¼ cup nutritional yeast
  • 3 cups fresh spinach chopped - tightly packed
  • 1 cup vegan cheese shreds Mozzarella
  • 1 vegan sausage chopped - Field Roast used
  • vegan Parmesan to taste optional
  • 1 teaspoon dried oregano optional
  • 1 tablespoon extra virgin olive oil drizzled over top - optional


  • Bring a large pot of water to a boil and add a pinch of salt.
  • Preheat oven to 350 degrees.
  • Boil pasta until tender, usually 10-12 minutes.
  • For the last two minutes of pasta boiling, Add the spinach to a mesh strainer and steam it over the pot - to gently wilt.
  • Remove the pasta and spinach and transfer to the casserole dish.
  • Sprinkle the nutritional yeast over top the pasta and spinach.
  • Pour the pasta sauce right over top the pasta.
  • Sprinkle the cheese over top the sauce.
  • Add the chopped vegan sausage over top the cheese - you could also fold the sausage into the pasta if you want a more tender sausage texture. Sprinkling on top allows them to brown nicely with slightly crisp edges.
  • Add optional oregano, vegan Parm and EVOO over top.
  • Cover the casserole dish in foil or a lid and bake at 350 degrees for 15 minutes. If desired, remove covering for two minutes and turn oven to broil - to further intensify the melty cheese bubbling.
  • Serve warm!

Nutrition Estimate

Calories: 298kcal | Carbohydrates: 50g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Sodium: 835mg | Potassium: 625mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1918IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg