Creamy Tomato & Spinach Pasta Bake
This creamy tomato and spinach pasta bake is one of those easy, flexible dinners that checks all the boxes: quick, comforting, and kid-approved. It comes together in about 20 minutes and works with whatever you have on hand — vegan or not.
The sauce is tomato-based but creamy thanks to ricotta, giving it that cozy, familiar feel kids love. And if vegetables are a tough sell in your house, the spinach melts right into the sauce and practically disappears.
Perfect for busy weeknights, meal prep, or a casual family dinner.
Ingredients
12 oz pasta (regular or gluten-free; I love using Brami protein pasta
1–2 cups cherry tomatoes, halved (or chopped tomatoes)
1 cup vegan ricotta (I use Kite Hill)
1 can chickpeas, drained and rinsed
2 cups fresh spinach (or frozen, thawed and squeezed)
2 tbsp Brightland olive oil
Salt, to taste
Optional toppings:
Vegan mozzarella, regular mozzarella, or breadcrumbs
Instructions
Preheat oven to 375°F.
Cook pasta until just al dente. Drain and set aside.
In a large skillet, warm olive oil over medium heat. Add tomatoes and cook until soft and slightly saucy, about 5 minutes.
Stir in chickpeas and spinach. Cook until spinach wilts.
Add ricotta and salt, stirring until creamy and combined.
Fold in cooked pasta.
Transfer to a baking dish and top with cheese or breadcrumbs if using.
Bake for 15–20 minutes, until bubbly and lightly golden on top.
Customization Ideas
Use dairy ricotta or vegan ricotta
Add ground meat or plant-based crumbles
Blend half the chickpeas into the sauce for extra creaminess
Swap spinach for kale or zucchini
Serving Notes
Serve warm with garlic bread, toast, or a simple side salad. Leftovers reheat beautifully and make an easy lunch the next day.
