Description
This Vegan Baked Rigatoni with Lentil Meat Sauce is a hearty, flavorful, and comforting plant-based pasta dish. Featuring tender rigatoni baked in a rich tomato-lentil sauce topped with a creamy, cheesy tofu ‘mozzarella,’ this recipe combines wholesome ingredients to deliver a delicious, satisfying meal perfect for any occasion. With its well-balanced flavors and satisfying texture, it’s a delightful option for those seeking a nutritious and vegan-friendly baked pasta.
Ingredients
Scale
Pasta and Sauce
- 1 lb uncooked rigatoni (or substitute with penne or ziti for a different shape)
- 28 oz jar of pasta sauce (marinara or tomato basil)
- 1/3 cup dried split red lentils (or 1/4 cup red lentils mixed with 1/4 cup coarsely chopped walnuts for added texture)
- 1 tbsp balsamic vinegar
- 1 tsp Italian seasoning (or mix of dried basil, oregano, thyme)
- 2 cloves garlic, minced
- 2 cups water
- 3/4 tsp salt (adjust to taste)
Tofu Mozzarella Topping
- 7 oz firm tofu (or silken tofu for creamier consistency)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp miso (or 1 tbsp nutritional yeast for cheesy undertone)
- 1/4 tsp onion powder
- 1 tsp lemon juice
- 1/2 cup water
- 2 tsp flour
Finishing Touches
- Olive oil for drizzling
- Pepper flakes for sprinkling
Instructions
- Prepare the Rigatoni Mixture: In a 9×13 inch baking pan, place the uncooked rigatoni and spread it evenly. Add the pasta sauce, dried lentils (and walnuts if using), balsamic vinegar, Italian seasoning, minced garlic, water, and salt. Mix thoroughly to ensure the pasta is well coated and evenly distributed.
- Bake the Pasta: Cover the pan tightly with foil and place it in a preheated oven at 350°F (180°C). Bake for 50 minutes to cook the rigatoni and lentils simultaneously, allowing the flavors to meld and the sauce to thicken.
- Make the Tofu Mozzarella: While the pasta bakes, blend together the tofu, olive oil, garlic powder, miso (or nutritional yeast), salt, onion powder, lemon juice, water, and flour until the mixture is smooth. Taste and adjust seasonings as needed. Set aside this creamy topping.
- Top and Broil: Once the baking time is complete, carefully remove the foil from the pan and pour the tofu mozzarella evenly over the baked rigatoni mixture. Return the pan to the oven and broil for 3 to 4 minutes until the topping is golden brown and bubbly.
- Finish and Serve: Remove from the oven, drizzle a bit of olive oil on top, and sprinkle with pepper flakes for an extra kick. Serve immediately for a warm, comforting vegan meal.
Notes
- If you prefer a different pasta shape, penne or ziti are excellent substitutes for rigatoni.
- For added texture, substitute half the lentils with coarsely chopped walnuts.
- Adjust salt and seasoning according to your taste preference.
- The tofu mozzarella can be made creamier by using silken tofu instead of firm tofu.
- Ensure the baking pan is covered well with foil to prevent the pasta from drying during baking.
- Broil carefully as tofu topping can brown quickly; watch to avoid burning.
