Easy Veggie Pasta Bake
Ingredients
- Whole wheat penne pasta
- Zucchini
- Yellow summer squash
- Baby bella mushrooms
- Sun dried tomatoes
- 2 cans great northern beans (drained and not rinsed)
- Store-bought marinara sauce (DeLallo fat-free)
- Mixed greens (kale, Swiss chard, spinach)
- White sweet onions
- Fresh garlic (a lot)
- Soy sauce
- Mrs. Dash garlic and herb seasoning
- Nutritional yeast
Ricotta topping
- Extra firm tofu
- Nutritional yeast
- Lemon juice
- Fresh herbs (tons)
- Chopped roasted garlic
Preparation
Cook the vegetables until just tender.
Precook the pasta until almost done but still with some bite to it.
Mix the ricotta topping by combining extra firm tofu, nutritional yeast, lemon juice, tons of fresh herbs, and chopped roasted garlic in a bowl and squish together by hand.
Put all the cooked vegetables, precooked pasta, sauce, beans, sun dried tomatoes (not oil packed), and greens into a big bowl and mix well.
Pour the mixture into a couple of casserole dishes and top with scoops of the ricotta mixture.
Bake at 400 degrees Fahrenheit for about an hour, depending on hunger level, dish size, and how well ingredients were precooked.
Serve with an extra sprinkle of fresh parsley and some nutritional yeast.