Vegan Baked Mostaccioli
Indulge in the ultimate comfort food with this Vegan Baked Mostaccioli, a dairy-free twist on the classic Italian-American casserole. Perfectly al dente mostaccioli pasta is smothered in a rich and aromatic homemade tomato sauce, infused with garlic, onions, and a touch of sweetness from sugar. The dish is topped generously with melty vegan mozzarella cheese, creating a gooey, golden layer of dairy-free indulgence. Baked to perfection and garnished with fresh basil for a burst of freshness, this plant-based baked pasta is a crowd-pleaser for vegans and non-vegans alike. Whether you're hosting a family dinner or meal prepping for the week, this dish is an easy, satisfying, and flavorful recipe to add to your repertoire. Ready in under an hour, it's the ideal go-to for healthy comfort food cravings! Keywords: vegan baked mostaccioli, dairy-free pasta bake, plant-based comfort food, easy vegan dinner.
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Recipe Information
Ingredients
- 500 grams mostaccioli pasta
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams vegan mozzarella cheese
- 10 grams fresh basil
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil and cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute, stirring to prevent burning.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper.
Allow the sauce to simmer for 10-15 minutes, stirring occasionally.
Combine the cooked pasta with the sauce in a large mixing bowl, ensuring the pasta is well coated.
Transfer the pasta and sauce mixture into a greased baking dish.
Sprinkle the vegan mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly golden.
Remove the dish from the oven and let it rest for a few minutes.
Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3889 mg | 169% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 46.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1356 mg | 104% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2740 mg | 58% | |
*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.
