This recipe for cheesy baked vegan meatball pasta makes a delicious dinner that can be prepared ahead of time. Love baked pasta dishes, so I’m thrilled to share this recipe for baked vegan meatball pasta with you.
Ingredients
- 1 pound elbow macaroni
- 2 cups marinara sauce
- 1/2 cup vegan cheese, shredded
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegan meatballs (store-bought or homemade)
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- Preheat the oven to 375°F.
- In a medium saucepan, melt the vegan butter over medium heat. Add the flour and whisk until smooth.
- Gradually add the almond milk, whisking constantly, until the mixture is smooth and creamy.
- Add the salt, black pepper, and garlic powder to the sauce and whisk to combine.
- Add the marinara sauce to the sauce and whisk to combine.
- Add the cooked elbow macaroni to the sauce and stir to combine.
- Transfer the macaroni and sauce mixture to a 9×13 inch baking dish.
- Add the vegan meatballs on top of the macaroni mixture.
- Sprinkle the shredded vegan cheese on top of the meatballs.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Nutrition Facts (per serving)
- Calories: 365
- Total Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 704mg
- Total Carbohydrates: 48g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 14g
