Vegan Baked Rigatoni Bolognese
Comfort food in a casserole dish - this Vegan Baked Rigatoni Bolognese is the perfect family dinner! A simple and flavorful vegan dinner idea!
Ingredients
FOR THE BOLOGNESE
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 3 cloves garlic diced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- salt & pepper to taste
- red pepper flakes to taste, optional
- 12 ounces vegan beef crumbles or sub cooked lentils
- 2 tablespoons sun-dried tomatoes
- 1 28-ounce jar marinara sauce
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 pound rigatoni dry
FOR THE TOPPING
- 4 tablespoons vegan cream cheese
- 4 tablespoons non-dairy cream* or sub non-dairy milk
- 2 tablespoons fresh herbs I used a combo of basil & oregano
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, dried herbs, salt, pepper & red pepper flakes. Cook down for a couple of minutes. Add the vegan beef crumbles & sun-dried tomatoes and stir to combine. Cook for 2-3 minutes.
- Add the marinara, crushed tomatoes & tomato paste and stir to combine. Partially cover and simmer on low heat for 30 minutes.
- Meanwhile, bring a pot of water to a boil and cook pasta until al dente (I cooked mine for 12 minutes). Drain and set aside.
- Combine the topping ingredients in a bowl and stir to combine. Set aside.
- Preheat the oven to 375 degrees and grease a 9x13 baking dish. Add the cooked pasta to the sauce pot and stir to combine. Transfer the pasta and sauce to the baking dish. Drizzle the cream cheese mixture over top and spread it out to coat the pasta. Spray a piece of foil with non-stick spray and cover the baking dish. Place in the oven and bake for 30 minutes.
- Remove the foil and cook for another 10 minutes. For a crispier top, you can turn the oven to broil and cook for another couple minutes. Remove from the oven and let it sit for 5 minutes.
- Serve hot with more fresh herbs.
Video
Notes
*I used the brand Ripple - you can usually find it in the coffee creamer section.
Calories: 417kcal, Carbohydrates: 65g, Protein: 18g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 967mg, Potassium: 1012mg, Fiber: 8g, Sugar: 13g, Iron: 5mg
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