Baked Vegetarian Pasta Bolognese

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Baked vegetarian bolognese pasta. We are on a big baked pasta kick over here. Several reasons, including baked pasta being really dang good and easy, are putting these dishes in constant rotation. Pasta is great on its own, but baking it makes it more like a casserole, thick and cheesy, amazing.

This vegetarian bolognese is pure comfort food, but plant-based and a more healthy version. I use Beyond or Impossible ground “beef” for the sauce which gives this a very real bolognese taste. I also like to use fire-roasted crushed tomatoes and fire-roasted diced tomatoes for more flavor. I think this allows for more simple and fewer ingredients overall. For pasta, I have been using and loving the brown rice and quinoa pasta from Trader Joes. I like using kinds of pasta with a little more protein or fiber to make it more wholesome. I top it all with an Italian cheese blend and bake to perfection.

A couple of modifications. If you eat meat, you can use regular ground beef but you will need to cook it a bit longer than just warming and breaking down. That’s all I have to do with the plant-based “meat’. alternatively, if you are vegan or want this dairy-free, use vegan cheese. For pasta, use what you like best, rotini or fusilli, or even penne works well. And there are so many options like quinoa and rice, cassava flour, chickpea pasta, and so many more. Again, I like something more wholesome with more fiber and protein if you can get it.

A few notes too. I like to use my large Le Creuset pan so I can cook and bake in it. One less pan, one less step. I also like to cook the pasta while I’m making the sauce, but you could do the pasta, then cook the sauce in the same pan. And if you want to get a jump on meal prep, have your pasta or sauce cooked over the weekend (or when you prep), then assemble and bake the day of.

You’ll need

• a shredded carrot
• 2 chopped celery sticks
• 1 medium diced onion
• 2-3 minced garlic cloves
• 1 package of plant-based ground ‘meat’ – I like the impossible or beyond
• 1 cup vegetable broth – water will do in a bind
• 1 can diced tomatoes – I use fire roasted for more flavor
• 1 can crushed tomatoes – I use fire roasted again
• 1/4 cup tomato paste
• 1 tbsp dried oregano
• salt & pepper

1.  You’re going to start by dicing the vegetables.  In a large saute pan or skillet, add a little oil then the onion, carrot, and celery. Cook for a few minutes until soft, then add the garlic, a large pinch of salt and pepper, and the oregano.  Cook for about a minute.
2. Next add the ‘meat’ and use a spatula to break it down.  
3. Add the canned tomatoes, tomato paste, and broth.  Bring to a boil, then simmer for about 10 minutes.  
4. Add the cooked pasta and mix until combines.
5. If you are using an oven safe pan (I use my large Le Creuset), you can just top with cheese and bake straight into the oven.  If you need a larger pan, place the pasta and sauce in a casserole dish and top with cheese then bake.
6. Bake for 15 minutes.  Top with fresh basil and parm if you want too, so good!

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