Vegan Baked Rigatoni with Vegan Lentil Meat Sauce

Name: Vegan Baked Rigatoni with Vegan Lentil Meat Sauce
Prep time: 5 min
Cook time: 54 min
Total time: 59 min
Yield: 6 servings
Ingredients: 1 lb uncooked rigatoni; 28 oz jar of pasta sauce; 1/3 cup dried split red lentils; 1 tbsp balsamic vinegar; 1 tsp Italian seasoning; 2 cloves garlic minced; 2 cups water; 7 oz firm tofu or silken tofu; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp miso; 3/4 tsp salt; 1/4 tsp onion powder; 1 tsp lemon juice; 1/2 cup water; 2 tsp flour

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5.0

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
59 mins
Servings
6 servings
Calories
384 kcal
Course
Main Course
Cuisine
Italian

Vegan Baked Rigatoni with Vegan Lentil Meat Sauce

Danielle Hudson

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Vegan Baked Rigatoni is an easy weeknight meal ! No pre-cooking the pasta, no precooking the lentils needed for This comforting one-dish pasta made with rigatoni, lentil bolognese and cheesy tofu mozzarella topping. Gluten free option, Nutfree option .

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Ingredients

Servings

For the pasta

1 lb uncooked rigatoni or penne or ziti
28 oz jar of pasta sauce or marinara sauce or tomato basil sauce
1/3 cup dried split red lentils or 1/4 cup of red lentils + 1/4 cup of coarsely chopped walnut for best texture
1 tbsp balsamic vinegar
1 tsp Italian seasoning Or mix of basil, oregano or thyme
2 cloves garlic minced
2 cups water

For the tofu mozzarella topping

7 oz firm tofu or silken tofu
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp miso or 1 tbsp of nutritional yeast
3/4 tsp salt
1/4 tsp onion powder
1 tsp lemon juice
1/2 cup water
2 tsp flour

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Instructions

In 9 X 13 inch pan, add the pasta and distribute evenly. Add the pasta sauce, lentils, balsamic vinegar, Italian seasoning and water. And mix well. If the pasta sauce does not have enough salt, add some salt and mix really well and even it out with a spatula. Cover with foil and bake at 350F (180c ) for 50 minutes
For the tofu mozzarella, blend all the ingredients until smooth, taste and adjust salt and flavor and set aside. (For Soyfree, use my liquid cashew mozzarella)
Remove the pan from the oven and carefully remove the foil. Now pour the tofu mozzarella over the Pasta and put it back into the oven and broil it for 3-4 mins until browning, Add a drizzle of olive oil and pepper flakes and serve.

Notes

You can add sautéed mushroom or veggies or spinach etc along with the pasta sauce for variation.
if you don't have Italian seasoning, use a mix of basil, oregano and thyme
Yes, the cheese mixture will be thin and runny. That’s ok. It will thicken in the oven.
add 1 cup more pasta sauce for saucier result. Different pasta brands and lentils can absorb moisture differently.
You can use nutritional yeast instead of miso paste.
For gluten-dree, substitute sturdy gluten-free pasta
to make soyfree mozzarella use my cashew mozzarella

Nutrition Information

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Calories 384kcal (19%) Carbohydrates 72g (24%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 466mg (19%) Potassium 730mg (21%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 532IU (11%) Vitamin C 10mg (11%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 384 kcal

% Daily Value*

Calories	384kcal	19%
Carbohydrates	72g	24%
Protein	16g	32%
Fat	5g	8%
Saturated Fat	1g	5%
Sodium	466mg	19%
Potassium	730mg	16%
Fiber	7g	28%
Sugar	8g	16%
Vitamin A	532IU	11%
Vitamin C	10mg	11%
Calcium	57mg	6%
Iron	3mg	17%