This dish is a staple in our house. It’s perfect for parties and different from a traditional baked pasta dish.
I used to make this dish with ground beef, but since my husband and I don’t eat meat, I’ve adapted it to use plant-based ground “meat”. My favorite to use with this recipe is ground Beyond Beef. It has that meat texture and taste that even the picky teenager likes! I’ve served this at many parties where people have said that they had no idea they were not eating “real” meat.
While the pasta cooks, make the sauce. Start by cooking the beyond meat in a deep skillet, once browned add garlic and cook for 30 seconds. Add spaghetti sauce, gravy, cream, spices, and parmesan. Simmer for about 3-5 minutes to let the flavors blend.
Combine pasta with the sauce and spoon into prepared dish. Sprinkle with mozzarella. Bake 25-30 minutes.
Ingredients
- 1 tbsp olive oil
- 16 oz pasta Penne or Ziti
- 16 oz Beyond Beef plant-based ground or other meatless crumbles
- 3 cloves garlic minced
- 24 oz Spaghetti sauce
- 12 oz brown gravy
- 1/2 cup half and half cream (I use Soy Creamer)
- 1/4 cup Parmesan cheese grated
- 1 tsp oregano dried
- 3/4 tsp rosemary dried
- 3/4 tsp basil dried
- 1.5 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking dish by spraying with oil. Cook pasta according to package directions until al dente.
- While pasta is cooking, prepare sauce. Start with browning the beyond beef in a large deep skillet. Cook until cooked through, about 4-5 minutes. Add garlic and cook 30 seconds. Then add spaghetti sauce, gravy, cream, parmesan, and the spices. Stir and simmer 3-5 minutes to let flavors blend. Then salt and pepper to taste.
- In a large bowl, combine pasta with the sauce, stir to combine. Then add to prepared baking dish. Top with mozzarella. Bake 25-30 minutes, until cheese is lightly browned.Enjoy!
