Vegan Pasta Bake

Protein Penne, Vegan Pasta Bake

Enjoy this pasta dish @fit_n_clean_mama. This dish was made with Ancient Harvest Plant-Based Protein Green Lentil Penne Pasta.


1 box Ancient Harvest Plant-Based Protein green lentil penne pasta
1 jar good quality marinara sauce
1 box/jar finely chopped tomatoes
2-3 tsp sweetener of choice (I like using granulated monk fruit)
½ Tbsp oregano
1 bay leaf
½ cup dairy-free cream cheese
1 green bell peppers, thinly sliced
1 zucchini, thinly sliced
½ cup shredded vegan mozzarella cheese for topping
1 tbsp fresh basil for topping


In a large pot, mix sauce, tomatoes, sweetener, and spices; stir well to combine. Let simmer 5-7 minutes while the oven preheats to 350F.

Add cream cheese to sauce and stir well (remove bay leaf at this point).

Add uncooked pasta and the veggies; toss to coat well.

Pour into an oven-safe dish (9 x 13 or a deeper round dish works well); cover with mozzarellas cheese.

Cover and bake for 25 min. Remove foil and bake another 15 to 20 min, or until cheesy is melted and bubbly.

Store leftovers in a sealed container for up to 5 days.