Baked Marinara Pasta With Dairy-Free Mozzarella
Baked marinara pasta with dairy-free mozzarella, tender spinach, and a bubbling tomato sauce. A comforting plant-based dinner made with grocery-store staples.
By Nora Bellweather ·
Recipe
Baked Marinara Pasta With Dairy-Free Mozzarella
By Nora Bellweather · Italian-American
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
- Level
- Easy
Ingredients
- 12 oz dry penne pasta
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 clove garlic, minced
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 24 oz jarred marinara sauce, checked to be vegan
- 5 oz baby spinach
- 8 oz shredded dairy-free mozzarella labeled for melting, divided
- 1 tsp fine salt, for the pasta cooking water
- ¼ tsp ground black pepper
- 2 tbsp torn fresh basil leaves
Method
- 1
Preheat the oven to 400°F with a rack in the center. Set out a 9-by-13-inch baking dish.
- 2
Bring a large pot of water to a boil and add the salt. Cook the penne for 2 minutes less than the package's al dente time; it should still have a firm center.
- 3
Reserve 1 cup of pasta cooking water, then drain the pasta without rinsing.
- 4
Heat the olive oil in the emptied pasta pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
- 5
Stir in the garlic, oregano, and red pepper flakes and cook for 30 seconds, until fragrant.
- 6
Add the marinara, spinach, and black pepper. Cook for 2–3 minutes, stirring, until the spinach has wilted and the sauce is steaming.
- 7
Fold in the drained pasta, 1/2 cup of the reserved pasta water, and half of the dairy-free mozzarella. The pasta should look generously coated with loose sauce; add more reserved water, 2 tablespoons at a time, if it looks dry.
- 8
Transfer the pasta mixture to the baking dish and spread it into an even layer.
- 9
Scatter the remaining dairy-free mozzarella over the top and cover the dish tightly with foil, leaving a little space above the cheese.
- 10
Bake covered for 20 minutes. Remove the foil and bake for another 8–10 minutes, until the sauce bubbles around the edges, the center is hot, and the pasta is tender. The cheese should be softened but may not brown.
- 11
Let the pasta rest for 5 minutes, then scatter the torn basil over the top before serving.
The story behind it
This baked marinara pasta brings together tender penne, garlicky tomato sauce, and a generous layer of dairy-free mozzarella. A handful of spinach cooks right into the sauce. It’s a comforting dinner made with familiar grocery-store ingredients, with enough to share or save for tomorrow.
A Pasta Bake That Stays Saucy
The trick to a good pasta bake is leaving room for the pasta to finish cooking in the oven. Slightly undercooked penne absorbs some of the marinara without turning soft. Reserved pasta water loosens the sauce and adds starch, helping it cling to the pasta rather than pooling at the bottom of the dish.
Covering the baking dish for the first part of baking traps moisture. This is especially helpful with dairy-free mozzarella, which often needs steam to soften. The uncovered finish lets the sauce bubble around the edges without drying out the whole casserole.
Ingredient Choices and Substitutions
- Pasta: Penne, rigatoni, and ziti all hold sauce well. Use the same weight rather than measuring different shapes by the cup.
- Dairy-free mozzarella: Choose shreds labeled for melting or pizza. Brands vary, so expect anything from softened individual shreds to a more continuous melted layer. Browning is not necessary for doneness.
- Marinara: Use a sauce you enjoy on its own. Check the label for dairy, meat, or other animal-derived ingredients, especially in sauces labeled creamy or Parmesan.
- Spinach: Fresh spinach wilts quickly into the sauce. You can substitute 3 ounces of thawed frozen spinach, squeezed thoroughly dry.
- Extra vegetables: Cook sliced mushrooms or finely diced zucchini with the onion until their released liquid evaporates. Excess moisture can make the finished bake watery.
Make Ahead and Store
Assemble the pasta up to one day ahead, cover, and refrigerate promptly. Reserve the topping cheese separately and add it before baking. If using a glass baking dish, follow its manufacturer's instructions about moving it from the refrigerator to a hot oven. A refrigerated casserole will usually need an additional 10–15 minutes covered; check that the center reaches 165°F.
Refrigerate leftovers in a covered container for up to 4 days. Reheat individual portions in the microwave with a spoonful of water, loosely covered, until steaming throughout. For longer storage, freeze cooled portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use gluten-free pasta?
Yes. Choose a sturdy short shape and boil it about 2 minutes less than the package directs. Gluten-free pasta can soften faster during baking, so check it as soon as the covered baking time ends.
Why hasn't my dairy-free cheese browned?
Many dairy-free cheeses soften without developing golden spots. Look for bubbling sauce and a hot center instead. Avoid prolonged broiling, which can dry out the shreds.
Can I leave out the spinach?
Yes. Simply omit it; no other adjustment is needed. The pasta will still have plenty of tomato sauce.
Can I add beans?
One drained and rinsed 15-ounce can of white beans works well. Fold them in with the pasta and add another 1/4 cup of reserved pasta water to keep the mixture loose.
Serve this pasta bake with a green salad or warm bread for catching the extra sauce. Let it rest briefly before scooping so each portion holds together without losing its saucy texture.
