Baked Pasta Casserole

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

Bake at 350 for 25 minutes.

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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  1. I love a great baked pasta this time of year myself! Thanks for linking up today for meatless Monday

  2. It is definitely a comfort dish!

  3. This looks great Vicki! I love anything pasta and it looks like such a great comfort dish. :)

  4. […] exhausted from my minor surgery and the antibiotics.  I had my usual salad for lunch and made a pasta bake for dinner.  I got to bed reasonably early, only to have heartburn once I laid […]

  5. 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 =)

  6. Fennel seeds give it that Italian sausage flavor.

  7. […] was excited to carbo load with me.  I made spaghetti for everyone and my special pre-race pasta bake for me. It was a pretty early night for me as I had the ABB 5k in the morning and needed to leave […]

  8. […] had posted a similar version last year.  This time I mixed it up again by subbing out the meatless crumbles for some tempeh and a blend […]