Creamy & Cheesy Pasta Bake (Vegan)
Creamy & Cheesy Pasta Bake (Vegan) is crazy delicious and easy! Yesterday, I was by myself for about 2 hours, a total rarity in life, and decided to take advantage of this randomly awesome moment and shoot some amazing eats! I drank red wine and danced around the kitchen listening to Billie Holiday. I truly did this. And, it felt sublimely amazing. “You Go to My Head” is one of my all time favorite tunes. I put it on repeat. 😉 I need more of these moments in life for sure! Not to say I don’t love my little guy to the freakin’ moon, but mama needs a break sometimes, too. Some me time. So, yesterday was suh-weet!
This recipe uses an arrabiata sauce (homemade recipe coming soon), and creamy vegan cheese sauce. You can buy a creamy vegan cheese OR you can make it yourself. If you’re looking for a recipe, I used mine from my Creamy Vegan Mac n’ Cheese recipe. I used Lisanatti Almond Mozzarella Cheese and shredded it for the top of the pasta bake. This is a simple but incredibly flavorful recipe!
Side Note: Upon reheating, I put the pasta in a sauce pan on medium, added a Tbl of Tofutti Cream Cheese, dash of garlic powder, flick of the wrist of olive oil, and crisped that baby up! A pasta that actually tasted just as good, if not better, reheated! One for the win! Mangia, my friends. 😉
- 1 lb whole wheat spaghetti
- Approximately 24 oz arrabiata sauce (can sub out for marinara) - a garlicky option is best
- Approximately 24 oz creamy vegan cheese (I used my recipe from my vegan mac n' cheese)
- Approximately 1 C shredded vegan mozzarella (I used Lisanatti)
- Fresh basil to taste (chopped) and for garnish
- Boil pasta and preheat oven to 350f
- On the bottom of an oven safe pan, smear both sauces and add spaghetti
- Top spaghetti with both sauces
- Continue this pattern until pasta has run out
- Top the pasta with more sauce, shredded vegan mozzarella, and fresh chopped basil
- Cover pasta with aluminum foil for 25 minutes. Remove foil for the last 5 minutes
- Enjoy!
- Sangiovese
Classic Baked Creamy Macaroni & Cheese
Creamy Mac n’ Cheese
- Approx 1 lb conchigliette pasta
- 1/4 C diced onion
- 2 Tbl butter
- 2 Tbl flour
- 1 1/2- 1 3/4 C milk
- 2 3/4 C shredded white sharp cheddar
- 2 3/4 C shredded smoked gouda (if you are not a fan of smoked gouda, 'sigh'- I forgive you, you may use regular gouda)
- 1/4 cup breadcrumbs (sometimes I use a Mexican blend to spice it up for a change)
- salt & pepper to taste
- Cook pasta.
- Preheat oven to 400.
- Heat the pan and add butter. Once melted stir in onion and cook for about 3-5 minutes.
- Stir in flour. Stir continuously until a paste is created. This should be quick.
- Add milk and stir continuously until smooth.
- Add cheese and stir continuously until no bumps and completely smooth.
- Add salt and pepper and turn off heat.
- Slowly add pasta into the the pan of cheese. Be sure you are fully covering the shells before you add more.
- Once all pasta has been added to the cheese pour into a rectangular glass bakeware.
- Top with breadcrumbs and put in the oven for 20-30 minutes.
- *I often put tinfoil on the the first half of the baking time and remove it for the rest.
- Enjoy your glutenous cheesy comfort!
- I think mac n' cheese deserves a decent amount of pepper for those who pinch small! I usually grind some on each plate afterwards as well.
- Wear spandex style pants before indulging. 😉
