Go Back
–+ servings
A large cast-iron skillet filled with vegetarian pasta bake with a spoon in it.

Vegetarian Pasta Bake

Course: Entree / Pasta
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 390kcal
Author: Kris Longwell
This vegetarian pasta bake is a healthy alternative to a bolognese sauce, but honestly, does not compromise on taste or texture at all. You will be amazed at how delicious this sauce and dish is!
Print Recipe

Equipment

  • 12-inch cast iron skillet, or 9"x13" baking dish

Ingredients

  • 1 lb pasta
  • Kosher salt
  • 3 tablespoon olive oil divided
  • 8 oz mushrooms white button, sliced
  • black pepper freshly ground
  • 1 cup onion chopped, 1 medium-sized onion
  • 1 cup celery chopped, about 2 stalks
  • 1 cup carrots chopped, about 2 small carrots
  • 3 cloves garlic minced
  • 1 lb OZO Plant-Based Ground thawed
  • ¼ cup red wine
  • 2 tablespoon tomato paste
  • 1 28 oz. can whole tomatoes drained, San Marzano are best
  • 1 15 oz. can tomato sauce
  • 1 tablespoon oregano dried
  • 8 oz Mozzarella shredded
  • ¼ cup Parmesan cheese grated
  • 2 tablespoon parsley fresh, chopped, optional

Instructions

  • Preheat oven to 350°F. Bring a pot of salted water to a boil.
  • Add the pasta to the boiling water and follow package instructions to cook until al dente.
  • Heat 2 tablespoon of oil over medium heat in a large cast-iron skillet (or large skillet if baking the pasta in a baking dish). Add the mushrooms and sauté until soft and starting to slightly brown on the edges. Sprinkle with a little salt and pepper. Transfer the mushrooms to a bowl and set aside.
  • In the same pan, still over medium heat, add another tablespoon of oil. Add the onion, celery, and carrot and sauté until soft, about 5 minutes. Add the garlic and sauté for another minute.
  • Add the OZO Plant-Based Ground and cook for 5 minutes, stirring occasionally. Season with ¾ teaspoon salt and ½ teaspoon pepper.
  • Add the wine into the pan and simmer until reduced, about 4 minutes.
  • Stir in the tomato paste and continue stirring until fully incorporated.
  • Use your hands to squeeze the whole tomatoes into the pan. Stir in the sautéd mushrooms, tomato sauce, and oregano. Simmer for another 5 minutes. Taste and add more salt, if needed.
  • Drain the pasta and mix it into the pan with the sauce. If using a baking dish, transfer the pasta with sauce into it.
  • Sprinkle the mozzarella over the pasta and then top with the grated Parmesan.
  • Bake for 25 to 30 minutes, or until lightly browned on top and the sides are bubbling. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and additional grated Parmesan, if desired. Serve at once.

Video

Notes

The sauce can be made up to 3 days in advance and stored in an air-tight container in the refrigerator.  The sauce can be frozen for up to 2 months.
We recommend using a medium-sized tubular pasta such as penne, ziti, or rigatoni.
The dish can be reheated in a 350°F oven, covered with foil, for 20 minutes, or until heated through.  It reheats just fine in the microwave, too. 
The finished dish can be frozen but is best when served fresh.  

Nutrition

Calories: 390kcal | Carbohydrates: 50g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 288mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3097IU | Vitamin C: 6mg | Calcium: 222mg | Iron: 2mg