Vegetarian Pasta Bake
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
8
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Calories
390 kcal
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Cuisine
Italian
Vegetarian Pasta Bake
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This vegetarian pasta bake is a healthy alternative to a bolognese sauce, but honestly, does not compromise on taste or texture at all. You will be amazed at how delicious this sauce and dish is!
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Ingredients
- 1 lb pasta
- kosher salt
- 3 tablespoon olive oil divided
- 8 oz mushrooms white button, sliced
- black pepper freshly ground
- 1 cup onion chopped, 1 medium-sized onion
- 1 cup celery chopped, about 2 stalks
- 1 cup carrots chopped, about 2 small carrots
- 3 cloves garlic minced
- 1 lb OZO Plant-Based Ground thawed
- ¼ cup red wine
- 2 tablespoon tomato paste
- 1 oz. can whole tomatoes drained, San Marzano are best
- 1 oz. can tomato sauce
- 1 tablespoon oregano dried
- 8 oz mozzarella shredded
- ¼ cup Parmesan Cheese grated
- 2 tablespoon parsley fresh, chopped, optional
Instructions
- Preheat oven to 350°F. Bring a pot of salted water to a boil.
- Add the pasta to the boiling water and follow package instructions to cook until al dente.
- Heat 2 tablespoon of oil over medium heat in a large cast-iron skillet (or large skillet if baking the pasta in a baking dish). Add the mushrooms and sauté until soft and starting to slightly brown on the edges. Sprinkle with a little salt and pepper. Transfer the mushrooms to a bowl and set aside.
- In the same pan, still over medium heat, add another tablespoon of oil. Add the onion, celery, and carrot and sauté until soft, about 5 minutes. Add the garlic and sauté for another minute.
- Add the OZO Plant-Based Ground and cook for 5 minutes, stirring occasionally. Season with ¾ teaspoon salt and ½ teaspoon pepper.
- Add the wine into the pan and simmer until reduced, about 4 minutes.
- Stir in the tomato paste and continue stirring until fully incorporated.
- Use your hands to squeeze the whole tomatoes into the pan. Stir in the sautéd mushrooms, tomato sauce, and oregano. Simmer for another 5 minutes. Taste and add more salt, if needed.
- Drain the pasta and mix it into the pan with the sauce. If using a baking dish, transfer the pasta with sauce into it.
- Sprinkle the mozzarella over the pasta and then top with the grated Parmesan.
- Bake for 25 to 30 minutes, or until lightly browned on top and the sides are bubbling. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and additional grated Parmesan, if desired. Serve at once.
Notes
- The sauce can be made up to 3 days in advance and stored in an air-tight container in the refrigerator. The sauce can be frozen for up to 2 months.
- We recommend using a medium-sized tubular pasta such as penne, ziti, or rigatoni.
- The dish can be reheated in a 350°F oven, covered with foil, for 20 minutes, or until heated through. It reheats just fine in the microwave, too.
- The finished dish can be frozen but is best when served fresh.
Nutrition Information
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Calories
390kcal
(20%)
Carbohydrates
50g
(17%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
25mg
(8%)
Sodium
288mg
(12%)
Potassium
419mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3097IU
(62%)
Vitamin C
6mg
(7%)
Calcium
222mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 288mg | 12% |
| Potassium | 419mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3097IU | 62% |
| Vitamin C | 6mg | 7% |
| Calcium | 222mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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