The original recipe for this was non-vegan and required tortellini. I did buy vegan ravioli in its place, but had to add penne to fill up the casserole dish since the ravioli was only a tiny amount.
- jar vegan alfredo (I bought from veganessentials.com)
- 1 can drained diced tomatoes
- 2 cups spinach
- 1 bag daiya mozzarella
- 1 TBsp dried basil
- 1/2 tsp red pepper flakes
- dash salt
- vegan ravioli
- 1 box cooked penne
- 1 package of asparagus, chopped
- 1/4 cup parmesan cheese
Mix the alfredo, tomatoes, spinach, asparagus, 1 cup cheese, basil, red pepper flakes, and salt in a large bowl. Then mix in the ravioli, uncooked, and the penne, cooked. Pour in to a greased casserole dish.
Top with the remaining daiya cheese and parmesan.
Cook at 350 for 30 minutes.