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Easy Cheesy Baked Pasta

Category: Main Dishes - Pasta

Suitable for a: vegan diet



1 pound pasta (penne, rigatoni, shells, whatever)

Cooking spray (or olive oil)

1 onion

1 tbsp. minced garlic

1 large can tomato chunks

1 small can tomato paste

1 tbsp. italian seasoning

1 tsp. salt (to taste)

1 jar water-packed artichoke hearts

1 handful sun-dried tomatoes

1 package mozzerella-style fake cheese, shredded



Cook pasta according to the package directions. In the meantime, preheat oven to 350 degrees (farenheit). Then chop up the onion into small bits, drain the artichoke hearts and cut each one into fourths, and cut up the sun-dried tomatoes into slivers. Spray a large oven-proof saute pan with cooking spray or drizzle with olive oil and heat up the pan over medium-high heat. When the pan is good and hot, add the onions and give it a stir, then add the garlic. Cook the garlic and onions until they soften and start turning golden and then add the can of tomatoes, liquid and all. Add the italian seasoning and salt and stir it up. Cook for a few minutes (2 or 3) and then add the tomato paste. Cook, stirring until the sauce thickens up (this should only take a minute or two) then add the artichoke hearts and sun-dried tomatoes. By this time, the pasta should be done. Add the pasta and mix in with the sauce. Turn off the heat. Cover with shredded cheese and bake in oven until cheese is nice and melty (about 15 minutes.)

Additional comments:


If you don't have an oven-proof saute pan, you can make the sauce in a sauce pan and bake it in a casserole dish.

Feel free to go crazy with the vegetables. You could add mushrooms, diced bell peppers, olives, zucchini, spinach, whatever.
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