No Boil Pasta Bake
No Boil Pasta Bake
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![Preparation time]()
Prep time5 min![Ready in]()
Ready in![Servings]()
PortionsPortions 6
Ingredients
- 1 pound dry penne pasta
- 1 can (28 ounces) fire roasted crushed tomatoes
-
2 cups Country Crock® Plant Cream
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- 1 1/2 cups water
-
1/3 cup Country Crock Plant Butter Tub with Olive Oil, melted, plus more for greasing
![olive oil spread]()
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt
- 1 cup fresh spinach leaves, chopped
- 1 cup shredded dairy-free cheese, such as Violife® brand
- chopped parsley or chives, for serving, optional
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425F. Grease a 9x13” casserole baking dish with Country Crock Plant Butter.
- In a large bowl, combine uncooked pasta, crushed tomatoes, Country Crock Plant Cream or dairy free milk or cream, water, melted Country Crock Plant Butter, garlic powder, dried oregano, onion powder, red pepper, and salt.
- Transfer the mixture to the casserole baking dish, making sure all pasta is submerged in liquid. Cover with foil and bake for 30 minutes until the penne is al dente.
- Carefully remove the foil, stir, and add the chopped spinach. Stir again. Top with shredded dairy free mozzarella and place dish back in oven for 5 more minutes or until pasta is tender, then broil for 2 minutes until golden brown on top. Remove and let it stand for a few minutes to allow sauce to thicken. Sprinkle with chopped parsley or chives, serve, and enjoy!
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