1 Pan Vegan Rigatoni Bake
Easy vegan plant-based meal is this 1 Pan Rigatoni Bake! It is cheesy, meaty, hearty, a crowd-pleaser, easy to make in 1 dish and so delicious and comforting! Dump and bake casserole!
Servings: 8 servings
Ingredients
- One lb (16 ounces) uncooked rigatoni pasta (use gluten-free if needed)
- 1/2 cup (80g) finely diced white onion
- 1 tablespoon minced garlic
- 1 large red bell pepper, diced
- 3 cups (720g) tomato sauce/passata
- 3 cups (720g) water
- 1 cup (110g vegan ground beef (either Gardein or Lightlife OR my homemade taco meat)
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon coconut sugar or regular sugar
- 1/4 teaspoon red pepper flakes plus extra on top
- 3/4 teaspoon fine sea salt
- 3/4 cup (180g liquid mozzarella cheese (either my homemade or store-bought Miyoko's)
Instructions
- Preheat oven to 400°F.
- Add the ingredients to a large deep casserole dish in the listed order of ingredients, except the mozzarella. We will be baking it first before adding the cheese.
- Give all the ingredients a thorough stir to really make sure everything is well mixed and all the spices are distributed evenly.
- Press the pasta into the liquid to make sure they are covered fairly well.
- Bake uncovered for 35 minutes. Remove the dish and pour the liquid mozzarella cheese over the top and spread out with a spoon.
- Top with extra dried basil and red pepper flakes. You can use fresh basil if desired, I just did not have any, but I'm sure it would be even better!
- Bake another 10 minutes until the cheese is firm and golden like in the photos. Cool a few minutes and serve!