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.

Ingredients:

  • jar vegan alfredo (I bought from veganessentials.com)IMG_8452
  • 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

Directions:
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.

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