High Protein Marry Me Pasta Bake
- 16 ingredients
This one’s for the pasta lovers. Creamy, cheesy, and loaded with plant-powered protein—our Marry Me Pasta Bake is a midweek hero with over 25g of protein per serving. Perfectly al dente rigatoni, a silky sundried tomato sauce, and a golden crumb topping.
Serves: 4
Ingredients
For the pasta
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni
For the crumb
- 50g breadcrumbs
- 10g Nooch
- Parsley
- 1 tsp pepper
- Pinch salt
- 1 tbsp olive oil
Before you start
Large saucepan | Ovenproof frying pan OR frying pan and baking dish | Preheat the grill to high
Step 1
Prep Ingredients
- Finely chop the shallots
- Peel and grate the garlic
- Finely chop the parsley
- Drain the sundried tomatoes
- Blend the sundried tomatoes and silken tofu until smooth
Ingredients
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni
Step 2
Prep Crumb
- Combine breadcrumbs, parsley, Nooch, pepper, and salt
- Add olive oil and rub into the breadcrumbs until fully absorbed
Ingredients
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni
Step 3
Start Sauce
- Heat 2 tbsp olive oil in a large saucepan over medium heat
- Add shallots and cook for 6-7 minutes until soft
- Add garlic and cook for 1 minute until fragrant
- Stir in passata and simmer for 5-6 minutes to remove acidity and thicken slightly
- Add silken tofu mixture and bring to a simmer
Ingredients
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni
Step 4
Cook Pasta
- Bring a pan of salted water to a boil
- Cook pasta according to packet instructions, reserving 200ml pasta water
Ingredients
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni
Step 5
Bake Pasta
- Stir pasta and reserved pasta water into the sauce along with Nooch and chilli flakes
- It may feel loose but will thicken under the grill
- Taste and season with salt, pepper, and sugar to balance acidity
- Pour pasta mixture into a baking dish
- Scatter over crumb mixture and grill for 5-10 minutes until golden
Ingredients
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni
Step 6
Serve
- Serve piping hot with a dressed green salad
- Enjoy!
Ingredients
- 2 tablespoon olive oil
- 3 banana shallots
- 4 garlic cloves
- 280g sundried tomatoes
- 300g silken tofu
- 500ml passata
- 25g tablespoons nutritional yeast
- 1 pinch chilli flakes
- 1 tsp sugar
- 400g pasta of choice, we used rigatoni