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Baked Vegetarian Pasta Bolognese

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 0 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 shredded carrot
  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 lb plant-based ground 'meat'
  • 1 cup vegetable broth water works in a bind
  • 1 can diced tomatoes I use fire roasted
  • 1 can crushed tomatoes I use fire roasted again, for more flavor
  • 1/4 cup tomato paste
  • 1 tbsp dried oregano
  • 1 package of pasta I like using the brown rice & quinoa pasta from trader Joes
  • 1 cup shredded Italian cheese blend or cheese of choice, and feel free to add more cheese!

Method
 

  1. Preheat oven to 425 F
  2. 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.
  3. Next, add the 'meat' and use a spatula to break it down.  
  4. Add the canned tomatoes, tomato paste, and broth.  Bring to a boil, then simmer for about 10 minutes. 
  5. Add the cooked pasta and mix until combined.
  6. If you are using an oven-safe pan (I use my large Le Creuset), you can just top it 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.
  7. Bake for 15 minutes.  Top with fresh basil and parm if you want also, so good!
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