Vegan Gluten Free Tuscan Pasta Bake

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Cozy, oven-baked comfort food is the name of the game here, with tender penne soaking up a rich, herby tomato sauce built on sun-dried tomatoes, garlic, and softened onion. The sauce simmers down with Italian seasoning and a hit of red pepper flakes before hearty handfuls of spinach get folded in for color and texture. Everything gets tossed together and baked until the top turns golden and bubbling in spots, so every forkful hits that ideal balance of saucy middle and crisped edges. A scatter of torn fresh basil right before serving adds a bright, fragrant finish. It's the kind of one-pan bake that feels indulgent and satisfying, and it's a solid pick for a plant-based dinner rotation.

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Ingredients

6 servings

For the pasta

12 oz gluten free penne pasta
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For the filling

1 tbsp olive oil
1 lb italian sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and roughly chopped
1 tsp dried italian seasoning
½ tsp red pepper flakes
3 oz baby spinach (about 3 packed cups)
½ tsp salt, plus more to taste
¼ tsp black pepper

For the sauce

1 can (14 oz) crushed tomatoes
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For the topping

1 ½ cups shredded mozzarella cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center, as it will finish cooking in the oven. Drain through a colander and set aside.
2
Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.

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