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Creamy Baked Pasta

What you need: 

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)

What you do: 

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.

Preparation Time: 
10 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Recipe Category: 


I did not like this pasta bake when it first came out of the oven.  I considered throwing it away, but I hate wasting food, so I decided to just buck up and eat the leftovers throughout the week anyway.  I've found that many dishes I've made that contain soy products often need a day to really settle into their flavours, which was exactly what this pasta bake needed.  When I reheated a chunk of it in my toaster oven the next night, I could hardly believe how good this dish was!  It tastes exactly like my mom's lasagne minus the meat.  I will definitely be making it again! 

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