Creamy Tomato and Spinach Pasta Bake

This Creamy Tomato and Spinach Pasta is made with 5 simple ingredients. All you need is pasta, veggies, tomato sauce and milk. It is the perfect weeknight dinner recipe. This Creamy Tomato and Spinach Pasta is made in 30 minutes or less and can be prepared ahead of time so all you have to do is bake it when you are ready to eat.

This Creamy Tomato and Spinach Pasta recipe is gluten-free, and vegetarian. It can easily be made vegan, low fat and low carb.

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Prep Time 10

Cook Time 25

Servings 3 servings

Ingredients

2 cups gluten-free pasta cooked for half the suggested time
1 eggplant peeled and cut into 1/2" cubes
1 zucchini cut into 1/2" cubes
2 cups of tomato sauce or marinara sauce
1/2 cup any milk or plant based milk

Instructions

Heat a large skillet over medium heat. Add the eggplant and zucchini and cook until softened, about 5 minutes.
In a 8x8 baking dish, add the tomato sauce or marinara sauce and the milk. Add the pasta.
Stir to combine.
Add the vegetables.
Cover and bake for 20-25 minutes until warm.
Serve immediately with grated Parmesan cheese, if desired.