Vegetarian Classic Ground Beef Casserole
Satisfy your comfort food cravings with this Vegetarian Classic Ground Beef Casserole, a delicious twist on a timeless favorite. Packed with vibrant vegetables like onion, red bell pepper, carrot, and frozen peas, this casserole features a savory plant-based ground meat alternative that perfectly mimics the texture and flavor of traditional ground beef. A rich tomato sauce infused with aromatic Italian seasoning ties everything together, while fusilli pasta adds the perfect bite. Topped with melted mozzarella cheese and a sprinkle of fresh parsley, this hearty vegetarian dish is baked to perfection, creating a bubbly, golden crust that’s irresistibly indulgent. Easy to prepare in under an hour and designed to serve six, it’s the ultimate baked casserole recipe for busy weeknights or casual gatherings. Perfect for vegetarians and anyone seeking a meatless alternative without compromising on taste or comfort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 12 ounces plant-based ground meat alternative
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 8 ounces fusilli or rotini pasta
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and carrot, and sauté until soft, about 5-7 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the plant-based ground meat alternative to the skillet, breaking it up with a spoon, and cook until browned. This should take about 5 minutes.
Pour in the canned diced tomatoes and tomato sauce. Season with Italian seasoning, salt, and black pepper. Stir well to combine.
Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Add the frozen peas to the skillet mixture and stir well. Remove from heat.
In a large mixing bowl, combine the cooked pasta with the tomato and veggie mixture.
Transfer the pasta mixture into a 9x13 inch (23x33 cm) baking dish and spread evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 631 mg | 13% | |
*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.
