Serving the pasta bake with a wooden spoon

Vegetarian Pasta Bake

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: pasta, penne, italian, dinner
  • Method: Oven
  • Cuisine: Vegetarian, Pasta



  • 8 ounces penne pasta, uncooked
  • 1 (28 ounce) can crushed fire roasted tomatoes
  • 2 cups milk (see notes)
  • 1/3 cup butter, melted (see notes)
  • 3 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons dried oregano
  • ¼-1/2 teaspoon crushed red pepper (depends on how spicy you like it)
  • 1.5 teaspoons salt
  • 3 links (~9 ounces) vegan Italian sausage, sliced
  • 1 cup spinach leaves, chopped
  • ¼ cup mozzerella cheese


  1. Preheat oven to 400 degrees F.
  2. Mix all of the penne ingredients together, except for the spinach and cheese, in a large bowl and add to a 9×13″ casserole baking dish. Cover tightly with foil and bake for 35-40 minutes until penne is al dente.
  3. Remove the foil (be careful!), stir, add in the spinach and stir again. Top with cheese and place back in the oven under the broiler. Let brown for 3-5 minutes, then remove from the oven and let stand for a few minutes so the sauce can thicken.
  4. Enjoy!


  • I wanted to make this vegan and tried a version. I liked the vegetarian version posted here better, which is why I presented this one. However, to make it vegan, here’s what to do: use cashew milk instead of milk (I like cashew milk instead of soy when cooked; try Pacific Food’s, it’s so yummy!) For butter, use Earth Balance melted butter. Omit the cheese or use a non-dairy cheese instead.

Keywords: vegetarian, pasta, bake, penne, casserole