Vegan No-Boil Pasta Casserole

 Vegan No-Boil Pasta Casserole with Crumbled Tofu, Marinara, and Spinach

Servings: 6-8  Cook Time: 45-50 minutes FODMAP rating: Low

This dish is SUPER EASY, creamy, hearty, and loaded with plant-based protein from tofu, while the crispy breadcrumb topping adds an awesome texture. Perfect for a quick and satisfying weeknight dinner! Feel free to add more sauce, or even some cooked impossible burger at the end for added flavor.

Ingredients:

• 1 pound (16 oz) dry pasta (penne or rotini work best)
• 1 (24 oz) jar marinara sauce
• 2 ½ cups vegetable broth
• 1 block (14 oz) firm tofu, crumbled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for a little heat)
• ½ teaspoon salt (adjust to taste)
• 2 cups fresh spinach
• ½ cup fresh basil leaves, chopped
• ⅓ cup nutritional yeast
• ½ cup bread crumbs (panko or regular)

Instructions:

1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
2. Combine the ingredients: In a large bowl, mix together the dry pasta, marinara sauce, vegetable broth, crumbled tofu, garlic powder, onion powder, oregano, red pepper flakes, salt, and nutritional yeast. Stir until the pasta is evenly coated with the sauce mixture.
3. Pour into the dish: Transfer the mixture to the prepared baking dish and spread it out evenly. Cover tightly with aluminum foil.
4. Bake the casserole: Bake for 35-40 minutes, or until the pasta is tender and the liquid is mostly absorbed.
5. Add the greens: Remove the foil and gently stir in the fresh spinach and chopped basil until the spinach wilts from the residual heat.
6. Top with breadcrumbs: Sprinkle the bread crumbs evenly over the top of the casserole. Return to the oven, uncovered, for 5-10 minutes, or until the breadcrumbs are golden and crispy.
7. Let it rest and serve: Allow the casserole to rest for 5 minutes before serving. Garnish with extra basil or a sprinkle of nutritional yeast if desired.