Rigatoni au gratin with veggie ground
I improvised this recipe with what I had in my freezer and I could never live without it again because it’s so delicious and comforting!
Prep : 10 min
Cooking : 25 min
Servings : 4-6
Ingredients
350g rigatoni
227g (1 package) button mushrooms, sliced
340g (1 package) veggie ground beef
2 ½ cups (650 ml) tomato sauce, arrabiata style
6 Tbsp (90 ml) vegetable oil
3 slices of bread, cut into small pieces
2 garlic cloves, chopped
2 cups (500 ml) shredded cheeze (to gratinate)
Nutritional yeast and/or vegan parmesan
Preparation
Preheat the oven to 400 °F.
Cook the pasta until al dente, as indicated on the package, then drain and pass under cold water.
Meanwhile, in a saucepan, cook the mushrooms al dente in 2 Tbsp of oil. Set aside.
In this same saucepan, break up the veggie ground with a spatula and lightly roast for a few minutes.
Add the tomato sauce and the mushrooms. Stir and bring to a boil. Lower the heat, add the pasta and mix well.
In a skillet, add the remaining oil, pieces of bread and garlic. Brown over medium heat.
Pour the pasta mixture into a Pyrex dish. Add the pieces of toasted bread, the cheeze, the nutritional yeast and the vegan Parmesan.
Bake for 5-10 min, until cheeze is melted.
