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Title: Vegan Cheese Pasta Bake
Categories: Italian, Pasta
Yield: 8 Servings

1 lb Rigatoni (454 g)
2 tb Oil (30 ml)
10 oz Sliced shiitake mushrooms;
- (283 g); cleaned
2 tb Sun-dried tomatoes (17 g)
5 cl Garlic; minced
5 c Spinach (150 g)
3/4 ts Sea salt (4 g)
1/4 ts Ground black pepper (0.5 g)
2 ts Dried oregano (2 g)
3 tb Fresh basil (8 g);
- chopped, more for garnish
8 oz Vegan mozzarella; (227 g)
28 oz Roasted tomatoes; plus:
14 oz Roasted tomatoes
2 tb Vegan Parmesan cheese
- (10 g)

Preparation time: 20 minutes
Cooking time: 20 minutes

Weeknight comfort food doesn't get much better than this cheesy vegan
pasta bake. It's rich, saucy, and packed with vegetables. Plus, it
comes together in just 40 minutes. Gotta love that!

Cook pasta according to package directions in a pot of salted water.

Lightly grease a 13x9" (33x23 cm) pan with oil, and set aside.
Preheat the oven to 400?F (200?C).

In a pan over medium high heat, add the oil. Add the mushrooms,
sun-dried tomatoes, and garlic, and saute down for about 5 minutes,
until mushrooms are slightly shriveled.

Add in the spinach and season with sea salt and black pepper. Saute
down for about 3 minutes, until spinach is wilted. Add the tomatoes
(or sauce), dried oregano, and basil. Stir to combine.

Add the cooked rigatoni to the prepared pan, then ladle the sauce
iver the top. Stir to combine.

Add 1/2 cup (56 g) of your vegan mozzarella throughout the dish and
stir to combine again. Then top with remaining vegan mozzarella and
vegan parmesan.

Bake in the preheated oven for 15 to 20 minutes so everything comes
together beautiful and the cheese melts. Top with more basil and
serve and enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-cheese-pasta-bake/>

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