Ingredients
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2 cups Tad’s Dad’s Chili (vegan)
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12 oz pasta (penne, rigatoni, or fusilli)
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1 cup roasted broccoli, chopped
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1 cup fresh spinach
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1 cup vegan cheese (mozzarella or cheddar-style)
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½ cup diced onions (optional)
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1 tablespoon olive oil
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
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Salt and black pepper, to taste
Directions
Cook the Pasta
– Bring a large pot of salted water to a boil.
– Cook pasta according to package instructions until al dente.
– Drain and toss with olive oil to prevent sticking.
Roast the Vegetables
– Preheat oven to 375°F (190°C).
– Toss broccoli with a drizzle of olive oil, salt, and black pepper.
– Roast for 10–12 minutes until tender and slightly crispy.
Combine Ingredients
– In a large bowl, mix cooked pasta, Tad’s Dad’s Chili, roasted broccoli, fresh spinach, diced onions (if using), garlic powder, and Italian seasoning.
– Stir until well combined.
Assemble & Bake
– Transfer the mixture to a lightly greased baking dish.
– Sprinkle vegan cheese evenly over the top.
– Bake for 15 minutes, or until the cheese is melted and bubbly.
Serve & Enjoy
– Let cool for 5 minutes before serving.
– Garnish with fresh basil or parsley if desired.
– Dig in and enjoy this cozy, plant-based comfort food!
Recipe Note
This Chili Pasta Bake is easy, filling, and endlessly customizable! Try adding roasted bell peppers, mushrooms, or a dash of red pepper flakes for extra flavor.
