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No Boil Puttanesca Pasta Bake

No Boil Puttanesca Pasta Bake

This vegan pasta bake bubbles with a melty cheese topping, with pops of briny capers and Kalamata olives. Uncooked pasta, hearty (TVP), and fresh broccoli florets cook directly in a rich, garlicky tomato passata infused with briny olives, tangy capers, and aromatic herbs. Topped with a golden layer of melty dairy-free cheese and fresh curly parsley, this saucy casserole delivers classic Italian comfort with no pre-boiling required. It's high in protein and easy to whip up on a busy weeknight with common pantry ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 4 servings
Calories 660.6 kcal

Ingredients
  

For Pasta Bake

  • 400 g pasta
  • 800 g passata
  • 4 cups veggie broth
  • 1 cup TVP
  • 1 diced onion
  • 5 cloves grated garlic
  • ½ cup kalamata olives
  • ½ cup capers
  • 1 head chopped broccoli
  • ¼ tsp Chili flakes
  • 2 tsp oregano
  • Salt & pepper to taste

For Topping

  • ½ cup vegan cheese
  • Fresh curly parsley

Instructions
 

  • Preheat your oven to 375°F (190°C). In a standard 9x13-inch baking dish, add the uncooked pasta, tomato passata, vegetable broth, dry TVP, diced onion, grated garlic, sliced Kalamata olives, drained capers, chopped broccoli florets, chili flakes, dried oregano, salt, and black pepper. Stir well to ensure the pasta and TVP are evenly distributed and fully submerged.
  • Cover the baking dish tightly with aluminum foil to trap the steam.
  • Bake at 375°F for 40 minutes, or until the pasta is tender and has absorbed most of the rich tomato broth.
  • Carefully remove the foil. Scatter the shredded vegan cheese evenly over the pasta bake. Return the dish to the oven, uncovered, and bake for another 10 minutes, until the cheese is hot, bubbly, and melted.
  • Remove from the oven and let it rest for 5 minutes. Garnish generously with freshly chopped curly parsley and extra red chili flakes if desired, then scoop into bowls and enjoy warm.

Nutrition

Serving: 1servingCalories: 660.6kcalCarbohydrates: 110.4gProtein: 33.2gFat: 14.2gSaturated Fat: 3.8gPolyunsaturated Fat: 0.86gMonounsaturated Fat: 0.26gSodium: 1568.7mgPotassium: 1299.8mgFiber: 14.2gSugar: 16.6gVitamin A: 52.81IUVitamin C: 92.37mgCalcium: 180.5mgIron: 5.6mg
Keyword no boil pasta bake, one pot pasta bake, puttanesca pasta bake
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