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Jason's Gourmet Penne Pasta Casserole

What you need: 

1 pound penne pasta, cooked according to package instructions
1 pound veggie crumbles (I use Morningstar Farms Burger Crumbles)
1 small onion, chopped
2 tablespoons olive oil
2 - 6 ounce cans tomato paste
2 cups water
1/3 cup red wine
1 tablespoons vegetable stock concentrate
2 cups grated vegan mozzarella cheese

What you do: 

1) Preheat oven to 350 degrees Fahrenheit.
2) In a saucepan, cook onion in olive oil. Stir in veggie crumbles and garlic, stiring to combine and cook. Add tomato paste to pan and cook until paste begins to change from the red color to a more orange color. Stir in water, wine, and vegetable stock concentrate. Simmer 10 to 15 minutes until flavors are combined and sauce thickens.
3) In a casserole pan, layer 1/2 of the pasta pasta, then 1/2 sauce, and 1/2 cheese. Repeat with remaining ingredients. Bake uncovered for 20 to 25 minutes or until bubbly and heated though.
Source of recipe: I created this recipe for a great dinner. I enjoy it with some nice bread, a salad, and a great glass of red wine.

Preparation Time: 
30 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 
6 to 8
Recipe Category: 

SO HOW'D IT GO?

Where can I find vegetable stock concentrate?  or do I boil regular stock?

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This is AMAZING! It is even great as leftovers. I love how the red wine gives off a very subtle flavor. Soo yummy!

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I created an account on vegweb just so I could review this recipe. I've made it several times in the last few months, for omnis and veggies alike, and it always receives rave reviews. Easy to follow directions and delicious results. Thank you!

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