Vegan Pasta Bake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.

Step 2

Bring a large pot of water to a boil. Add pasta and cook until slightly underdone. Drain and place cooked pasta back in the pot and set aside until ready

Step 3

Next, make the sauce. Heat olive oil in a medium pot on medium-high heat. Add onions, garlic, and chili flakes and sauté until golden, about 5 to 7 minutes. Add tomato paste and cook for another minute. Then add tomatoes, salt, pepper, and oregano and simmer 10-15 minutes until thickened. Stir in basil and turn off heat.

Step 4

While the sauce is simmering, steam the kale and asparagus in batches for a few minutes until bright green and tender, then add to the pot with cooked pasta

Step 5

Pour tomato sauce into the pot with the cooked pasta and vegetables. Stir until well combined. Check for seasoning and adjust as needed. Pour mixture into a large casserole dish.

Step 6

•Dollop the ricotta over the top of the pasta. (Feel free to spread it in an even layer or leave it dolloped.) Place in the oven and bake uncovered for 30 minutes until casserole is golden on the top with crispy edges.

Step 7

Remove from oven and let stand for a few minutes before serving, then serve garnished with fresh basil.