Mediterranean Three-Cheese Baked Pasta

This filling and comforting vegan Mediterranean Three-Cheese Baked Pasta combines bright, savory Mediterranean flavors with the richness of creamy plant-based cheeses. Roasted zucchini, bell peppers, olives, and tomatoes are baked with soft pasta, and vegan ricotta, mozzarella, and feta are sprinkled on top for a decadent, melting finish. With no dairy, each bite of this vegan Mediterranean Three-Cheese Baked Pasta delivers the perfect balance of cheesy, herbaceous, and tart flavors.

STATS FOR THE RECIPE OF THREE-CHEESE BAKED PASTA

• Cuisine of the dish: Mediterranean
• Size of a portion: ~One cup per person
• Cook time: Thirty-five minutes
• Time for prep: Twenty(20) minutes
• Active working time(total): Fifty-five(55) minutes
• Course: Main
• Diet category: Vegan
• Yield: Serves 6
• Complexity level: Simple to moderate

TOOLS

• A whisk
• Measuring cups
• Aluminium foil
• Strainer
• Baking dish 9 by 13-inch
• Wooden spoon
• Measuring spoons
• Whisk
• Mixing bowl, large
• Medium saucepan

INGREDIENTS

• 1 tbsp. of olive oil
• Dried oregano, one tsp.
• 1 tbsp. of nutritional yeast
• Rigatoni or penne pasta, twelve ounces
• 2 tbsps. of fresh basil, chopped
• Onion, one
• 1/4 cup of vegan feta cheese
• Garlic, three cloves
• 1/2 cup of mozzarella cheese
• Zucchini, one
• 1/2 cup of ricotta cheese
• Red bell pepper, one
• 1 and 1/2 cups of marinara sauce
• Cherry tomatoes, one cup
• 1/2 tsp of red pepper flakes
• Black pepper, to taste
• 1/2 cup of olives
• Salt, to taste

INGREDIENT NOTES

MOZZARELLA

• Use shredded vegan mozzarella cheese from Violife or Miyoko’s to provide that gooey texture, the classic of dairy mozzarella.

PASTA

• The pasta must be egg-free for this recipe to be fully vegan. Utilize GF or whole-grain pasta to have a healthier option.

VEGETABLES

• We are using chopped red bell pepper, halved cherry tomatoes, diced onion, sliced Kalamata olives, and diced zucchini in our vegan pasta. All these veggies provide the classic Mediterranean flavor to our three-cheese baked pasta.

RICOTTA CHEESE

• Either homemade tofu ricotta or Kite Hill’s branded ricotta works well for our recipe. You only need to blend firm tofu with nutritional yeast and lemon juice to make a homemade, dairy-free version of tofu ricotta.

MARINARA SAUCE

• Sugar-free or homemade marinara sauce works well for this recipe to keep it lower in calories and vegan-friendly.

OIL

• We are using olive oil to beautifully roast the veggies with a rich aroma. Use avocado oil if you prefer a softer taste.

FETA CHEESE

• Choose vegan feta from Violife, or marinate crumbled tofu in lemon and herbs to replace it if you don’t find vegan feta.

INSTRUCTIONS

1. Place a big pot filled with salted water on the flame.
2. Prepare the pasta as directed on its pack.
3. Keep it at the counter after draining the cooked pasta.
4. Add olive oil to the skillet, which has been placed on a normal flame.
5. Now, add the onion and garlic once the oil gets heated.
6. Hold off until the onion is tender and transparent with fragrant garlic.
7. Next, add the cherry tomatoes, bell pepper, and zucchini.
8. Cook for around seven minutes till the veggies become soft.
9. Mix olives, salt, oregano, black pepper, and crushed red pepper flakes.
10. Then add and mix the marinara sauce and cook it for 05 minutes.
    Add cooked pasta, sauce with vegan mozzarella and ricotta, and mix all of them well.
11. Line the bottom of the baking dish with oil and spread one-half of the pasta mixture.
12. Sprinkle half of the vegan feta and remaining mozzarella over the mixture evenly.
    Now, again spread the layer of remaining pasta mixture and spread it in an even manner.
14. Then, top with the remaining shredded cheeses.
15. Finally, use nutritional yeast to sprinkle on top as a final touch.
16. Cover the assembled dish with foil and insert it into the oven.
    It should be baked for twenty minutes in preheated oven, which has already been heated to 190 °C.
17. After twenty minutes, remove the foil.
18. Bake for another ten minutes to make the top golden and crispy.
19. Cool it down for five minutes after baking.
20. Serve this delicious vegan Mediterranean Three-Cheese Baked Pasta after garnishing it with fresh leaves of basil.

TIPS

• Use vegan sausage slices or boiled chickpeas to boost the protein content of the pasta.
• Be careful that the pasta doesn’t get over-boiled because it has to cook again while baking.

STORAGE DIRECTIONS

FRIDGE

• Properly pack the leftovers in a tightly sealed vessel. Consume it within four days while keeping it chilled in the refrigerator.

FREEZER

• Pack it in the freezer-friendly vessel and freeze for 60-70 days. Move the fridge a 24-hours earlier to defrost.

REHEATING

• Warm up the defrosted or chilled pasta using the oven at 175 °C for around twenty minutes.

FAQs

Is there any substitute for vegan cheese?

• If you want to lighten the calories, then use cashew cream or nutritional yeast instead of vegan cheese to have the cheesy and savory taste.

Is that possible to prepare it earlier?

• Yes, cover the assembled, ready-to-bake pasta and refrigerate it for the next 24 hours. This way, you can quickly serve the freshly baked pasta without any mess.

Will the other pasta shapes work?

• Yes, use any one of the penne, fusilli, or rotini for this delicious recipe.

NUTRITIONAL INFORMATION:

Calories: 310 kilocalories
Net carbs: Thirty-nine grams
Total carbs: 45 g
Fiber: Six grams
Protein: 13 g
Serving size: One cup
Sodium: 460 mg
Serving: Serves six