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
Scale
- 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