Entrees, Fall Recipes, Vegan Food
November 9, 2019
This pasta bake is a great weeknight dinner idea, especially if you love having leftovers for lunch the next day! Cozy, comforting and packed with plant-based goodness, definitely try this out ASAP!
For more tasty pasta recipes, check out
my cookbook! Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
A super delicious vegan pasta bake with homemade Beyond Meat meatballs!
2 Beyond Meat burger patties
1/3 cup breadcrumbs
1 tsp Italian herbs
2 tbsp oil
4 cups dry pasta
2 cups chopped mixed veggies (mushroom, onion, bell pepper)
1 tbsp oil
1 jar marinara sauce (approx 650 mL) splash of oat milk or nondairy milk
1 cup vegan cheese (for topping)
1 batch meatballs (see above) or 14 store bought veggie meatballs
In a mixing bowl, combine all meatball ingredients except oil and mix to combine. Form 1-1.5 tbsp size balls of mixture and roll into meatballs. You should have about 14.
Add oil to a pan on medium heat and cook 15 minutes, flipping and turning regularly to brown all sides.
Meanwhile, cook your pasta until cooked but slightly firm. Drain and set aside.
Preheat oven to 400 F.
Remove the meatballs from the pan. Add the veggies and oil and cook 4 minutes, stirring frequently, until veggies soften. Add marinara, oat milk, cooked pasta and meatballs and stir to combine.
Add to a casserole dish, top with vegan cheese and bake 15 minutes or until cheese is melted.
Let stand a few minutes before serving.
Prep Time: 15 mins Cook Time: 35 mins
more information Accept
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.