Vegan Baked Rigatoni with Vegan Lentil Meat Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
54 mins
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Total Time
59 mins
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Servings
6 servings
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Calories
384 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Baked Rigatoni with Vegan Lentil Meat Sauce
Description
The recipe calls for uncooked rigatoni combined with tomato-based pasta sauce, red lentils, garlic, balsamic vinegar, Italian seasoning, and water, baked covered in a casserole dish. The lentils soften and integrate into the sauce during baking, providing a hearty texture reminiscent of a meat sauce in a plant-based form.
The tofu mozzarella topping is a blend of firm tofu, olive oil, garlic powder, miso paste or nutritional yeast, salt, onion powder, lemon juice, water, and flour, blended until smooth. After baking the pasta and sauce, this mixture is poured over and broiled briefly to achieve browning and a slightly firm, creamy topping. The dish is served warm with optional garnishes like olive oil drizzle and pepper flakes.
You can customize by adding sautéed vegetables, adjusting seasoning, or using gluten-free pasta and soy-free cheese alternatives. The baking method melds flavors and textures for a comforting vegan casserole.
Ingredients
For the pasta
- 1 lb rigatoni pasta or penne or ziti, uncooked
- 28 oz pasta sauce or marinara sauce or tomato basil sauce, from a jar
- 1/3 cup red lentil or 1/4 cup of red lentils + 1/4 cup of coarsely chopped walnut for best texture, dried, split
- 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 paste 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
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
- Add sautéed mushrooms, spinach, or other veggies with the pasta sauce to vary the recipe.
- Use a mix of basil, oregano, and thyme if Italian seasoning is not available.
- The tofu "cheese" topping is naturally thin but will thicken while baking, so no need to adjust consistency beforehand.
- For a saucier dish, add an extra cup of pasta sauce to the mixture before baking.
- Substitute nutritional yeast for miso paste if preferred.
- Use gluten-free pasta for gluten-free diets and consider cashew mozzarella for soy-free needs.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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