If there’s one thing I love, it’s taking a classic comfort food and giving it a little nutritional upgrade without sacrificing any of the flavor. And this creamy tomato baked pasta might be one of my favorite cozy dinners yet.

We’re talking tender radiatori pasta tossed in a rich, garlicky tomato sauce, creamy homemade cashew cream, fresh spinach, and layers of whipped ricotta. Everything gets topped with mozzarella and Parmesan before going into the oven until golden, bubbly, and absolutely irresistible.

This vegetarian pasta bake is made with protein-rich Brami pasta, which gives a traditional pasta dinner a little extra plant-based protein. It’s hearty, satisfying, and perfect for those nights when you want something comforting but still nourishing.

Why You’ll Love This Creamy Tomato Baked Pasta

There’s a reason baked pasta is such a classic family dinner. It’s easy to prepare, feeds a crowd, and makes delicious leftovers. This version has a few things that make it especially good.

1. It’s rich and creamy without heavy cream. Instead of using traditional heavy cream, we’re blending soaked cashews with water to create a silky cashew cream. It adds richness to the tomato sauce without overpowering the other ingredients.
2. It has extra protein. Using Brami radiatori gives this pasta bake additional plant-based protein, while the ricotta, cottage cheese, mozzarella, and Parmesan contribute even more.
3. It’s packed with flavor. Caramelizing the tomato paste before adding the tomatoes creates a deeper, richer sauce.
4. It’s family-friendly. Pasta, tomato sauce, and melted cheese are always a winning combination in my house.
5. It’s great for meal prep. You can assemble the pasta ahead of time and bake it when you’re ready to eat.

Ingredients You’ll Need

This recipe uses simple ingredients to create an incredibly flavorful vegetarian pasta bake.

For the Pasta and Tomato Sauce

• 12 oz Brami radiatori pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 6 oz tomato paste
• ½ cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• ½ cup raw unsalted cashews, soaked
• ½ cup water
• ¼ cup freshly grated Parmesan cheese
• 2 cups fresh spinach
• Salt and freshly ground black pepper, to taste

For the Whipped Ricotta

• 1 cup whole-milk ricotta cheese
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper, to taste

For the Topping

• 1½ cups shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• Fresh basil, for garnish

How to Make Creamy Tomato Baked Pasta

1. Prepare the Cashew Cream

Place the raw cashews in a bowl and cover with hot water. Allow them to soak for approximately 20–30 minutes, or until softened. Drain the cashews and transfer them to a high-speed blender with ½ cup fresh water. Blend until completely smooth and creamy. Set aside while preparing the pasta. Dietitian tip: Cashews create a wonderfully creamy texture, making them a great ingredient for adding richness to sauces.

2. Cook the Pasta

Preheat your oven to 400°F. Bring a large pot of salted water to a boil. Add the Brami radiatori and cook according to the package instructions, stopping approximately 1–2 minutes before the pasta reaches al dente. The pasta will continue cooking in the oven, so slightly undercooking it helps prevent a mushy texture. Before draining, reserve approximately ½ cup of pasta water.

3. Make the Creamy Tomato Sauce

Heat the olive oil and butter in a large skillet over medium heat. Add the diced yellow onion and cook for approximately 4–5 minutes, until softened and translucent. Add the minced garlic and cook for another 30–60 seconds, stirring frequently. Stir in the tomato paste and cook for approximately 3–4 minutes, allowing it to darken slightly and caramelize. This step helps develop the deep, savory flavor that makes the sauce so delicious. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Allow it to simmer for approximately 2 minutes. Add the crushed tomatoes, oregano, and optional red pepper flakes. Reduce the heat and simmer for approximately 5–7 minutes. Stir in the prepared cashew cream and Parmesan cheese. Add the spinach and cook until wilted. Finally, season with salt and pepper. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency.

4: Make the Whipped Ricotta

While the sauce simmers, combine the ricotta, Parmesan, salt, and pepper in a bowl. Stir together until smooth, light, and creamy. This creates a delicious whipped ricotta layer that melts into the pasta as it bakes.

5: Assemble the Pasta Bake

Add the cooked radiatori to the tomato sauce and toss until every piece is coated. Transfer half of the pasta mixture to a lightly greased 9×13-inch baking dish. Spoon dollops of whipped ricotta over the pasta. Add the remaining pasta and distribute the rest of the whipped ricotta over the top. Sprinkle evenly with mozzarella and Parmesan cheese.

6: Bake Until Golden and Bubbly

Bake uncovered at 400°F for approximately 20–25 minutes, or until the cheese is melted and the edges are bubbling. For an extra golden topping, broil for an additional 1–2 minutes, watching carefully to prevent burning. Remove from the oven and allow the pasta to rest for approximately 5–10 minutes before serving. Garnish with fresh basil and additional Parmesan, if desired. Enjoy!

Why I Love Using Brami Protein Pasta

As a registered dietitian, I’m always looking for simple ways to make everyday meals more nourishing without making them complicated. One of my favorite strategies is choosing ingredients that naturally contribute additional protein. That’s why I love using Brami pasta in recipes like this. Brami pasta is made with lupini beans, which provide plant-based protein and fiber. And the radiatori shape is particularly good for creamy sauces because its ridges and curves help hold onto every bite of sauce. When paired with the creamy tomato sauce, spinach, and whipped ricotta, it makes an incredibly satisfying vegetarian dinner.

Tips for Making the Best Baked Pasta

Don’t Overcook the Pasta

Because the pasta continues cooking in the oven, it’s important to remove it from the boiling water slightly before it’s fully cooked. This helps it maintain its texture after baking.

Take Your Time With the Tomato Paste

Caramelizing tomato paste is one of my favorite ways to build flavor in a tomato-based sauce. Cooking it for a few minutes helps deepen the flavor and adds a delicious savory richness.

Blend the Cashew Cream Until Smooth

For the creamiest sauce, use a high-speed blender and make sure your cashews are fully softened. You don’t want any gritty pieces remaining.

Use Freshly Grated Parmesan

Freshly grated Parmesan melts beautifully into the sauce and provides a richer flavor than many pre-shredded varieties.

Let the Pasta Rest Before Serving

Allowing the pasta to rest for a few minutes after baking helps the sauce settle and makes serving easier.

Can I Make This Pasta Ahead of Time?

Absolutely! You can prepare the tomato sauce and whipped ricotta up to two days ahead of time and store them separately in airtight containers in the refrigerator. When you’re ready to make dinner, cook the pasta, assemble the dish, and bake. If assembling the entire dish ahead of time, refrigerate it promptly and bake within 24 hours. A chilled casserole may need a little additional baking time.

How to Store Leftover Baked Pasta

Store leftover creamy tomato baked pasta in an airtight container in the refrigerator for up to 3–4 days. To reheat, place a serving in a microwave-safe dish and heat until thoroughly warmed. You can also reheat larger portions in the oven at 350°F, covered with foil to prevent the pasta from drying out. Adding a splash of water before reheating can help loosen the sauce.

Frequently Asked Questions

Can I Make This Baked Pasta Without Cashews?

Yes. You can substitute a dairy-based cream for the cashew cream, although the texture and nutritional profile will change.

Can I Use a Different Pasta Shape?

Absolutely! While I love radiatori because it holds onto the sauce so well, rigatoni, penne, or fusilli would also work.

Can I Use Frozen Spinach?

Yes. Thaw the spinach completely and squeeze out as much excess water as possible before adding it to the sauce.

Can I Freeze This Pasta Bake?

Yes. Allow the cooked pasta to cool, then transfer it to a freezer-safe container. Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.

More Cozy Vegetarian Dinner Ideas

If you love this creamy tomato baked pasta, be sure to explore more of my easy vegetarian dinners and high-protein recipes.

From comforting pasta dishes to nourishing bowls and simple weeknight meals, I love creating recipes that make healthy eating feel delicious and approachable.

And if you make this recipe, I’d love to hear what you think! Leave a comment below or tag me on Instagram @bridgette.eats.plants.