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