Baked Spinach Casserole

This vegan pasta casserole brings together shell pasta, steamed spinach, and a garlicky tomato sauce loosened with soy milk, then bakes it all under a crunchy breadcrumb topping. No cheese, no butter, no dairy at all, and it still bakes up bubbly and satisfying.

Soy milk stirred into the tomato sauce gives the casserole a creamier consistency without the heaviness of dairy cream. It softens the acidity of the tomato sauce and helps the pasta stay moist during the 30-minute bake. Tossing everything with the hot, just-drained pasta means the garlic and basil start to bloom from the residual heat.

The breadcrumb topping is a must. It crisps up golden in the oven and gives every forkful a textural contrast against the saucy pasta underneath.

Pro Tips

• Squeeze as much water as possible from the steamed spinach before adding. Wet spinach thins out the sauce and makes the casserole watery.
• Cook the pasta just to al dente. It continues to absorb sauce and soften in the oven, so starting firm prevents mushy shells.
• Use a wide, shallow casserole dish rather than a deep one. More surface area means more crispy breadcrumb topping per serving.

Variations

• Add a layer of vegan mozzarella shreds under the breadcrumbs for a cheesier, stretchier top.
• Stir in red pepper flakes with the garlic for a spicy kick.
• Use kale or Swiss chard instead of spinach for a heartier, more textured green.