If you love hearty, comforting meals but hate the pile of dishes afterward, this One Pot Vegan Meatball Pasta Bake is about to become your new favorite. It’s cozy, cheesy (without the dairy!), and packed with delicious plant-based protein. Best of all? Everything cooks in just one pot, making cleanup a breeze. Trust me, this is one recipe you’ll want to make on repeat!
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Why You’ll Love One Pot Vegan Meatball Pasta Bake
Minimal Cleanup: Everything cooks in one pot—less mess, more enjoyment.
Rich & Comforting: A hearty, cheesy, saucy pasta bake that hits all the right notes.
Plant-Based Protein: Packed with flavorful vegan meatballs for a satisfying meal.
Simple & Budget-Friendly: Made with easy-to-find, affordable ingredients.
Customizable: Switch up the pasta, sauce, or spices to fit your preferences.
Ingredients in One Pot Vegan Meatball Pasta Bake
A few simple ingredients come together to create this dreamy, cheesy, comforting dish:
Pasta: Choose your favorite type—penne, rigatoni, or fusilli all work great.
Vegan Meatballs: Store-bought or homemade, they add protein and flavor.
Marinara Sauce: A rich, tomato-based sauce for that classic Italian taste.
Vegetable Broth: Helps cook the pasta and infuses it with extra flavor.
Garlic & Onion: The base of all great Italian-inspired dishes.
Olive Oil: Adds depth and richness to the sauce.
Vegan Cheese: Melts beautifully for that gooey, cheesy pasta bake experience.
Italian Seasoning: A mix of oregano, basil, thyme, and rosemary for bold flavor.
Nutritional Yeast: Boosts the cheesy flavor without any dairy.
Red Pepper Flakes: Optional, for a bit of heat.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: Heat olive oil in a large oven-safe pot over medium heat. Add garlic and onion, cooking until fragrant and softened.
Add the Sauce & Broth: Pour in the marinara sauce and vegetable broth. Stir well to combine.
Cook the Pasta: Add the pasta and stir to coat. Bring to a gentle simmer and let it cook, stirring occasionally, until the pasta is tender.
Add the Vegan Meatballs: Gently place the meatballs into the pot, covering them with the sauce. Let them warm through.
Top with Vegan Cheese: Sprinkle shredded vegan cheese over the top. If your pot is oven-safe, transfer it to the oven and broil for a few minutes until the cheese is melted and bubbly.
Garnish & Serve: Remove from heat, sprinkle with nutritional yeast and fresh herbs, and serve hot!
How to Serve One Pot Vegan Meatball Pasta Bake
- With Garlic Bread: Perfect for soaking up the extra sauce.
- Paired with a Side Salad: A crisp, fresh salad balances the rich, cheesy flavors.
- Topped with Fresh Basil: Adds a burst of freshness to every bite.
- With Extra Vegan Cheese: Because more cheese is always a good idea!
- Meal Prep Option: Store leftovers for quick and easy meals during the week.
Additional Tips
Use a High-Quality Marinara Sauce: The better the sauce, the better the final dish.
Make It Spicy: Add extra red pepper flakes for more heat.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Freezer-Friendly: Freeze in a sealed container before baking. Reheat in the oven when ready to eat.
FAQ Section
Q1: Can I use gluten-free pasta?
A1: Absolutely! Just keep an eye on the cooking time, as gluten-free pasta tends to cook faster.
Q2: Can I make this nut-free?
A2: Yes! Just check the vegan cheese ingredients to ensure it’s nut-free.
Q3: What’s the best store-bought vegan meatball brand?
A3: Brands like Beyond Meat, Gardein, and Trader Joe’s have great options.
Q4: Can I make my own vegan meatballs?
A4: Definitely! Use a mix of lentils, breadcrumbs, and seasonings for a homemade version.
Q5: How do I prevent the pasta from sticking?
A5: Stir occasionally and make sure there’s enough liquid in the pot.
Q6: Can I add veggies to this?
A6: Yes! Mushrooms, spinach, or zucchini work well.
Q7: How do I make it extra cheesy?
A7: Add more nutritional yeast or an extra layer of vegan cheese before baking.
Q8: Can I use a different type of pasta?
A8: Yes! Any short pasta shape will work.
Q9: How do I reheat leftovers?
A9: Reheat in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes.
Q10: Can I make this ahead of time?
A10: Yes! Assemble everything, refrigerate, and bake when ready to serve.
Final Thoughts
This One Pot Vegan Meatball Pasta Bake is the ultimate comfort food—rich, cheesy, saucy, and completely plant-based. Whether you’re making it for a weeknight dinner or a special occasion, it’s guaranteed to be a hit. Give it a try and let me know how you customize yours!
Print
One Pot Vegan Meatball Pasta Bake
- Prep Time: 7 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 2 servings 1x
- Category: Main Course
- Method: One-Pan
- Cuisine: American
Description
This easy one-pot vegan meatball pasta bake is a fuss-free, comforting dinner ready in just 40 minutes. Packed with flavor, it’s perfect for weeknight meals and makes great leftovers for lunch. Made with a rich homemade sauce and topped with melty vegan cheese, this dish is a must-try!
Ingredients
- 1 red onion, finely diced
- 4 large cloves garlic, minced
- 8 vegan meatballs (store-bought or homemade)
- 250g dried pasta (penne, fusilli, or rigatoni work best)
- 400g canned tomatoes
- 500ml water (or vegetable stock for extra flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sage
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1/2 tsp marjoram
- 1 tsp brown sugar (or caster sugar)
- Salt & pepper, to taste
- 1 tbsp nutritional yeast (optional, for a ‘Parmesan’ style topping)
- 50g grated vegan cheese (optional, for a melty finish)
Instructions
-
Preheat oven to 200°C (fan).
-
Sauté the aromatics:
- Heat a drizzle of olive oil in an ovenproof pan.
- Add onion and garlic, cooking for 5 minutes until soft and fragrant.
-
Build the sauce:
- Add vegan meatballs, pasta, canned tomatoes, water (or stock), dried herbs, smoked paprika, marjoram, sugar, salt, and pepper.
- Stir well to combine.
-
Bake the pasta:
- Cover and bake in the oven for 35 minutes, until the pasta is tender and the sauce has thickened.
-
Cheesy topping:
- Sprinkle vegan cheese on top and bake for 5 more minutes, until melted.
-
Serve & enjoy:
- Season again if needed, sprinkle with nutritional yeast, and serve warm.
Notes
- Make it high-protein: Use lentil or chickpea pasta for extra protein.
- Storage: Keeps well in the fridge for up to 3 days. Reheat in the oven or microwave.
- Customize it: Add mushrooms, spinach, or roasted red peppers for extra veggies.
Nutrition
- Serving Size: 1 portion
- Calories: 542 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg