Asparagus Pasta Bake

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
  • 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. IMG_8453

Top with the remaining daiya cheese and parmesan.

Cook at 350 for 30 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s