Baked Pasta Casserole

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Pasta… one of my favorite comfort foods.

This casserole is one of my favorite ways to carbo load before a race.

It is quick and easy and adaptable according to your tastes.  This would be great with homemade sauce, the addition of spinach… the possibilities are almost endless.

I used a jarred pasta sauce for convenience. I like Mezzetta Napa Valley Homemade sauces, the ingredient list is clean and it has no added sugar.

 

 

 

Baked Pasta Casserole

Ingredients

8 oz whole wheat pasta, cooked to al dente (I used geminili)

1 cup Daiya mozzarella style cheese shreds

1 cup Gardien beefless crumbles

1 15 oz can sliced mushrooms, drained

1 25 oz jar pasta sauce

1 tsp fennel seed

1/2 tsp red pepper flakes

Instructions

Combine all ingredients, mix well and transfer to baking dish.

Bake at 350 for 25 minutes.

http://fueledbycarrots.com/2016/10/31/baked-pasta-casserole/

 


I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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8 Comments

    • VickiAuthor November 1, 2016 Reply
  1. MaryEllen@VNutrition November 2, 2016 Reply
    • VickiAuthor November 5, 2016 Reply
  2. kimmythevegan November 7, 2016 Reply
    • VickiAuthor November 11, 2016 Reply

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