Vegan Baked Rigatoni is an easy weeknight meal ! No pre-cooking the pasta, no precooking the lentils needed for This comforting one-dish pasta made with rigatoni, lentil bolognese and cheesy tofu mozzarella topping. Gluten free option, Nutfree option .
Course: Main Course
Keyword: baked rigatoni, vegan baked ziti, vegan pasta bake
Author: Vegan Richa
For the pasta
1lbUncooked rigatonior penne or ziti
28ozjar of pasta sauceor marinara sauce or tomato basil sauce
1/3cupdried split red lentils or 1/4 cup of red lentils + 1/4 cup of coarsely chopped walnut for best texture
1tspitalian seasoningOr mix of basil, oregano or thyme
In 9 X 13 inch pan, add the pasta and distribute evenly. Add the pasta sauce, lentils, balsamic vinegar, Italian seasoning and water. And mix well. If the pasta sauce does not have enough salt, add some salt and mix really well and even it out with a spatula. Cover with foil and bake at 350F (180c ) for 50 minutes
For the tofu mozzarella, blend all the ingredients until smooth, taste and adjust salt and flavor and set aside. (For Soyfree, use my liquid cashew mozzarella)
Remove the pan from the oven and carefully remove the foil. Now pour the tofu mozzarella over the Pasta and put it back into the oven and broil it for 3-4 mins until browning, Add a drizzle of olive oil and pepper flakes and serve.
You can add sautéed mushroom or veggies or spinach etc along with the pasta sauce for variation.
if you don't have Italian seasoning, use a mix of basil, oregano and thyme
Yes, the cheese mixture will be thin and runny. That’s ok. It will thicken in the oven.
add 1 cup more pasta sauce for saucier result. Different pasta brands and lentils can absorb moisture differently.
You can use nutritional yeast instead of miso paste.
For gluten-dree, substitute sturdy gluten-free pasta