Vegan Cheese Pasta Bake

This Vegan Cheese Pasta Bake is the ultimate crowd pleaser and perfect for a weeknight meal or your holiday table! It’s easy and loaded with flavour!

INGREDIENTS

• 1 lb rigatoni
• 2 tablespoons Thrive Algae Oil
• 10 ounces sliced shiitake mushrooms, cleaned
• 2 tablespoons Sun-dried tomatoes
• 5 cloves garlic, minced
• 5 cups spinach
• ¾ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 teaspoons dried oregano
• 3 tablespoons chopped fresh basil
• 8 ounces vegan mozzarella
• 28 ounce can or jar of roasted tomatoes or marinara sauce
• 14 ounce can or jar of roasted tomatoes or marinara sauce
• 2 tablespoons vegan parmesan
• Top with more basil

INSTRUCTIONS

1. Cook pasta according to package directions in a pot of salted water.
2. Lightly grease a 13” x 9” pan with Thrive Algae Oil, and set aside.
3. In a pan over medium high heat, add the Thrive Algae Oil. Add the mushrooms, sun-dried tomatoes and garlic and sauté down for about 5 minutes, until mushrooms are slightly shrived.
4. Add in the spinach and season with sea salt and black pepper. Sauté down for about 3 minutes, until spinach is wilted. Stir in the tomato sauce, dried oregano and basil and stir to combine.
5. Add the cooked rigatoni to your 13” x 9” pan, then add in the mix until top. Stir to combine. Add ½ cup of your vegan mozzarella throughout the dish and stir to combine again. Then top with remaining vegan mozzarella and vegan parmesan.
6. Bake at 400 for 15-20 minutes so everything comes together beautiful and the cheese melts. Top with more basil and serve and enjoy!

source: jessicainthekitchen

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