312. cheesy pasta bake.

As soon as I saw the recipe for this pasta, I knew I was making it for dinner IMMEDIATELY. Its kind of like a cheesy, creamy, lasagna kind of pasta. SO SO good. This is for sure going to be my next potluck dish!

  • 8 ounces elbow macaroni or shells
  • 12 ounces grounds (I used uptons seitan)
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 26-ounce jar marinara sauce ( i used homeade!)
  • 1 teaspoon Italian seasoning
  • 10-ounce package frozen chopped spinach, thawed and drained ( i used fresh!)
  • 2 cups vegan shredded mozzarella cheese, divided (such as Daiya)
  • 1 cup nondairy sour cream
  • 1/4 – 1/2 cup nutritional yeast
  • 1/2 teaspoon garlic powder

Preheat oven to 350. Cook noodles until al dente; drain and set aside. In a large nonstick skillet, add grounds, garlic, salt, and pepper, stirring frequently until heated through and slightly crisp, about 10 minutes. Add marinara sauce and Italian seasoning, stirring until well combined. Remove from heat. In a large bowl, combine cooked noodles, spinach, 1 cup shredded cheese, sour cream, nutritional yeast, and garlic powder. Stir until ingredients are evenly distributed and noodles are well coated. Spoon mixture into a lightly greased 13×9-inch baking dish. Top evenly with marinara mixture and remaining cheese. Bake uncovered for 30 minutes, or until bubbly around the edges. Let stand for 15 mins before serving. Serves 8.