This dish is so comforting. You'll want to make it again and again! We used Miyoko's Liquid Vegan Pizza Mozzarella to top it before popping it in the oven, and it made all the difference. It's as if umami collided with scrumptious, and this dish was the result.
We love this recipe for obvious reasons and are confident you'll love it too!
1 tablespoon extra virgin olive oil
1/2 white onion, diced
1 large garlic clove, minced
2 cups plant-based ground crumble
1 15-ounce can of diced tomatoes
1 28-ounce can of whole peeled tomatoes, pureed (We prefer San Marzano)
1/3 cup dry red wine (optional)
1 teaspoon each basil, oregano, and thyme
1 bay leaf
1/2 teaspoon red pepper flake
salt and pepper to taste
1 lb. mini penne pasta (can substitute macaroni or bowtie pasta)
1/3 cup grated vegan parmesan
8 ounces Miyoko's Liquid Vegan Pizza Mozzarella
Heat a large skillet over medium heat and add the olive oil. Add the diced onion and saute for 3 to 5 minutes until tender and translucent. Stir in the garlic and cook for another minute.
Add the diced tomatoes and whole (pureed) tomatoes and bring to a simmer. Add the wine if using. Stir in the basil, thyme, oregano, red pepper flake, and bay leaf. Reduce the heat to low and simmer gently for 15 to 20 minutes, occasionally stirring.
Meanwhile, fill a medium pot with cold water and drop in a tablespoon of salt. Bring the water to a boil and add your pasta. Cook according to package direction; for 8 to 9 minutes, until the pasta is al dente—strain and set aside.
Preheat the oven to 375°.
Remove the bay leaf from the sauce and stir in the ground crumbles. Cook for 5 minutes more, then remove from the heat, add the pasta to the sauce, and stir to combine.
Pour the pasta mixture into a 9X13-inch casserole dish. Sprinkle the top evenly with the vegan parmesan. Next, drizzle the liquid vegan mozzarella in a thin, even layer to coat the top. (You'll only use about 1/2 of the container, which is excellent news for your next recipe!)
Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for 10 to 12 minutes until bubbly and the top begins to brown.
Remove from the oven and let stand for 5 to 10 minutes before serving.
