Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
miss_v, 06/03/09
Creamy Baked PastaIngredients (use vegan versions): 16 oz. whole wheat mostaccioli
3/4-1 whole green bell pepper
3 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 tablespoons water
2 cloves garlic, minced
2 tablespoons onion powder
2 tablespoons Italian seasoning
dash of salt and pepper
6 oz.vegan sour cream
4 oz. vegan cream cheese
5 oz. vegan mozzarella (shredded)
Directions:Cook and drain pasta according to instructions on box. Make pasta sauce by combining tomato sauce, paste, water, garlic, onion, italian seasoning (i use penzey's spices) and salt/pepper in a medium sauce pan. Heat on medium-high until sauce starts to simmer aggressively, then lower heat to medium-low, cover, and let it simmer lightly for about 15 minutes, stirring often. Add in the softened cream cheese and sour cream (i used tofutti brand), and heat on low for about 5-10 minutes until you have a nice creamy red sauce.
In a 9x11 glass casserole dish, use about three tablespoons of the sauce to coat the bottom (prevents sticking). Layer 1/2 of the mostaccioli in the dish, then layer 1/2 sauce, 1/2 green pepper and 1/2 of the mozzarella (i used vegan gourmet). Then repeat with the other half of the ingredients.
Pop in the oven at 350 f° for about 25 minutes, until the sauce starts to bubble and the cheese begins to melt. Pull out and cool around 10-12 minutes before trying to serve, although in my house we only make it about 5 minutes.
http://www.thevegancookbook.comServes: 6, Preparation time: 10 minutes, Cooking time: 40 minutes
