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!