Vegan One Pan Sun-dried Tomato Pasta Bake - Cooking With Parita

Ingredients

• 400 g rigatoni pasta
• 1/2 cup sun-dried tomatoes (marinated in oil)
• 4 tbsp sun-dried tomato oil
• 1 x 400g tinned chopped tomatoes
• 2 tbsp tomato puree
• 2 – 3 cups spinach
• 1 tbsp grated garlic
• 1 tbsp dried basil
• 2 tsp dried oregano
• 3/4 cup nutritional yeast
• 1/2 tsp black pepper
• 4 tsp maple syrup
• 3 cups boiling water (+ 1/2 cup if needed)
• 2 tsp salt (or to taste)
• 1 cup vegan cheese (optional, I used VioLife slices)
• 2 tsp chilli flakes (optional)