Dairy-Free Baked Mostaccioli
Indulge in the comfort of a classic Italian favorite with a modern twist—this Dairy-Free Baked Mostaccioli is a rich, satisfying dish that doesn't compromise on flavor. Made with tender mostaccioli pasta, a hearty homemade tomato sauce infused with garlic, onion, and a medley of aromatic spices, and layered with gooey dairy-free mozzarella and parmesan, it’s the perfect dinner for anyone avoiding dairy. Nutritional yeast adds a cheesy, umami depth to the sauce, while ground turkey or your favorite plant-based alternative makes it versatile for any diet. Finished with fresh basil for a fragrant touch, this baked pasta dish is easy to prepare, bakes to golden perfection, and serves as an irresistible crowd-pleaser for weeknight dinners or family gatherings. Perfect for those seeking a delicious dairy-free, comforting, and wholesome meal option!
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Recipe Information
Ingredients
- 16 oz mostaccioli pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 lb ground turkey or meat alternative
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup nutritional yeast
- 2 cups dairy-free mozzarella cheese, shredded
- 0.5 cup dairy-free parmesan cheese, grated
- 0.25 cup fresh basil leaves, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the mostaccioli and cook until al dente, about 7-9 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
Add the ground turkey or meat alternative to the skillet. Cook until browned, breaking it up as it cooks, about 7-10 minutes.
Stir in the crushed tomatoes, tomato sauce, and tomato paste. Season with dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
Add nutritional yeast to the sauce and mix well to incorporate.
In a large mixing bowl, combine the cooked mostaccioli with the sauce. If the skillet is large enough, you can mix it directly in the skillet.
Lightly grease a 9x13-inch baking dish. Layer half of the pasta mixture into the dish. Sprinkle with 1 cup of dairy-free mozzarella cheese.
Add the remaining pasta mixture on top, then sprinkle with 1 cup of dairy-free mozzarella cheese and 0.5 cup of dairy-free parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let it cool slightly, and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 62.0 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1948 mg | 150% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5509 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
