Baked Rigatoni with Garlic Bread Crumbs
This Baked Rigatoni with Garlic Bread Crumbs is a comforting casserole. Made with simple plant-based ingredients for a delicious, hearty meal!
Equipment
- baking dish
Ingredients
- 1 pound rigatoni dry
- 4 tablespoons oil separated
- 8 ounces Beyond Meat Italian Sausage see notes
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt & pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine or sub broth
- 1 cup non-dairy cream unsweetened
- 1/2 cup fresh basil torn, plus more for serving
- 1/2 cup bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty pot back on the stove over medium heat.
- Heat 2 tablespoons of oil in the pot. Crumble the vegan sausage into the oil and cook for 5-ish minutes, or until browned. Add in the onion, garlic and dry seasonings and cook for another 3-5 minutes.
- Pour in the crushed tomatoes, diced tomatoes, tomato paste & wine and bring to a simmer. Allow to cook for 5 minutes. Add in the cream & basil and stir. Taste and adjust the seasonings as needed.
- Combine the bread crumbs, remaining oil, garlic powder & garlic salt in a bowl. Mix to combine.
- Add the pasta to the sauce and toss. Transfer everything to a baking dish. Top with the bread crumbs and place in the oven for 15 minutes. Remove from the oven, top with basil and serve.
Notes
- If you don’t like Beyond vegan sausage you can sub your favorite vegan sausage or omit it and add 1 cup of cooked lentils to the sauce instead.
- My favorite non-dairy cream is Ripple. You could also sub non-dairy milk.
- If you want to skip the baking step, just omit the bread crumb topping and serve this out of the stock pot.
Nutrition
Calories: 441kcal | Carbohydrates: 61g | Protein: 14g | Fat: 13g