Fueled by Carrots

Running strong and plant powered

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/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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9 Comments

  1. Deborah @ Confessions of a mother runner

    I love a great baked pasta this time of year myself! Thanks for linking up today for meatless Monday
    Deborah @ Confessions of a mother runner recently posted…Spinach & Feta Mashed Potatoes Meatless MondayMy Profile

    Reply
    1. Vicki (Post author)

      It is definitely a comfort dish!

      Reply
  2. MaryEllen@VNutrition

    This looks great Vicki! I love anything pasta and it looks like such a great comfort dish. 🙂
    MaryEllen@VNutrition recently posted…Colada Morada Smoothie for Ecuador’s Day of the DeadMy Profile

    Reply
    1. Vicki (Post author)

      Thnks!

      Reply
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  4. kimmythevegan

    This sounds similar to my pre-race dinner – great minds think alike! I LOVE pasta. And carbs. Mushrooms are always added to our spaghetti. I haven’t tried fennel seeds though – I’ll give that a shot =)
    kimmythevegan recently posted…Vegan PoutineMy Profile

    Reply
    1. Vicki (Post author)

      Fennel seeds give it that Italian sausage flavor.

      Reply
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