5 from 129 votes
Vegan Baked Rigatoni with Vegan Lentil Meat Sauce
This Vegan Baked Rigatoni features pasta baked with a flavorful sauce made from red lentils, marinara, garlic, and Italian herbs, topped with a smooth tofu-based mozzarella-style topping. The lentil sauce adds texture and protein, while the baked tofu topping creates a browned, cheesy finish.
Prep Time
5 mins
Cook Time
54 mins
Total Time
59 mins
Servings:
6
servings
Calories:
384 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 384
% 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.