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Tofu ricotta cheese shown in a creamy pasta bake

Creamy Dairy-Free Pasta Bake

This creamy dairy-free pasta bake is vegan, oil-free and packed with fiber and nutrition. Tofu ricotta makes this pasta extra creamy, the lentils pack in the protein, while the spinach gives it a nutritional boost.

Course Main Course
Cuisine American
Keyword creamy pasta bake
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 210 kcal
Author Megan Kerry

Ingredients

  • 1 box rotini pasta prepared
  • 1/2 recipe Tofu Ricotta
  • 1 jar vegan pasta sauce
  • 1 cup frozen spinach
  • 1 can lentils drained and rinsed

Instructions

  1. Preheat the oven at 350 degrees Fahrenheit

  2. Prepare the box of pasta according to the packagfe directions and drain.

  3. Add the pasta to a large baking dish and toss with the jar of pasta sauce.
  4. Drain and rinse the can of lentils and mix them into the pasta.
  5. Sprinkle the frozen spinach over the pasta.
  6. Add 1/2 of the tofu ricotta mixture to the pasta in large dollops, spaced about 2 inches apart.
  7. Bake at 350 degrees Fahrenheit for 30 minutes until heated through.

Recipe Notes

**Calorie information is an estimate and based on the entire recipe being divided by 6 servings.