Vegan Pasta Bake
Ingredients
The Pasta
-
12
ounces
ziti or penne pasta
-
6
tablespoons
reserved pasta water
-
1
cup
vegan Parmesan
-
1
cup
vegan ricotta
The Sauce
-
1
cup
cooked lentils
-
1
cup
cooked chickpeas
-
1
cup
chopped yellow or sweet onion
-
3
cloves
garlic
-
1
drizzle
oil or broth for oil free
-
28
ounces
crushed tomatoes
-
2
teaspoons
dried oregano
-
2
teaspoons
dried thyme
-
1
teaspoon
sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Coarsely chop the lentils and chickpeas in a food processor until they resemble a meaty texture.
- Sauté the onion in broth or oil until softened, then add garlic and sauté for 1-2 minutes.
- Add the chopped beans and sauté for 3-4 minutes until slightly browned.
- Stir in the tomatoes, spices, and salt (or use store-bought sauce) and heat on low.
- Cook the pasta according to package directions, undercooking by 2-3 minutes.
- Drain the pasta, reserving the pasta water, and rinse with cold water.
- Mix ½ cup of ricotta, 1 cup of sauce mixture, and reserved pasta water with the pasta.
- Layer half of the pasta mixture in a baking dish, followed by ricotta and half of the sauce.
- Add the remaining pasta, top with the rest of the sauce, and sprinkle with Parmesan.
- Bake for about 20 minutes until the top is browning.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
12g
Total carbohydrates
46g
Total protein
13g
Sodium
455mg
Cholesterol
1mg
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