Vegan Pasta Bake with Cashew Cream
This healthy, vegan baked pasta recipe features lentil-stuffed rigatoni pasta nestled in a rich tomato sauce with a savory cashew cream drizzle.
Ingredients
- 13 oz package rigatoni pasta slightly undercooked (see Recipe Notes)
- Lentil Bolognese Sauce with Cashew Cream save ~1/2 cup of the Cashew Cream to drizzle over the pasta before baking
- 1 16 oz jar tomato sauce I like Mezzetta’s Italian Plum Tomato Sauce or make your own Garden Vegetable Tomato Sauce
- 1 5 oz package fresh basil washed and julienned
- crushed red pepper as optional seasoning
Instructions
- Prepare the Lentil Bolognese Sauce with Cashew Cream (see Recipe Notes)
- Preheat the oven to 350º.
- Add the tomato sauce to a large, deep-sized skillet. Make sure that the skillet is oven safe.
- Using a small spoon, fill the prepared rigatoni with the Lentil Bolognese and nestle the stuffed rigatoni into the skillet. Continue until the skillet is full.
- Drizzle the saved cashew cream sauce over the stuffed rigatoni.
- Bake the pasta in the oven on the middle rack until the sauce is heated through. About 20 minutes.
- Serve immediately with fresh basil and crushed red pepper.
Notes
- For this recipe, you will want the rigatoni to be slightly undercooked to accommodate for the baking at the end of the recipe.
- Both my Lentil Bolognese Sauce and my Cashew Cream freeze well. When I make them, I like to make double or triple batches so that I have them on hand for quick and easy weeknight vegan meals.
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