Baked Rigatoni with Mushroom Lentil Bolognese

Looking for an easy, weeknight dinner for a crowd? This baked rigatoni is so tasty, so filling, and SO easy! The "bolognese" flavor and texture comes from chopped mushrooms, lentils, and walnuts and the "cheese" topping is made with tofu, lemon juice, and nutritional yeast and (in our opinion) is way more delicious than real mozzarella, while also being much healthier. Nutritional yeast can be found in the health food aisle of most grocery store. It adds a "cheesy" flavor. Want to know the best part about this dish? Easy clean-up! You'll make the whole thing in one baking-dish and a blender.

We've adapted this recipe from VeganRicha.com.

Enjoy!

Prep time: 15 min

Cook time: 65min

Serves 10

Rigatoni and Bolognese Ingredients

• 8oz white mushrooms, sliced

• 1 yellow onion, diced

• 1 lb. Rigatoni, uncooked

• 45oz. jar of marinara sauce, minus one cup

• 1/2 cup dried red lentils, uncooked

• 1/3 cup chopped walnuts

• 2 Tbsp balsamic vinegar

• 1 Tbsp Italian seasoning

• 1/2 tsp kosher salt

• 2 cloves garlic

• 2 cups water

"Cheese" Ingredients

• 14 oz firm tofu, drained

• 2 Tbsp olive oil

• 1 tsp garlic powder

• 1/4 cup nutritional yeast

• 1.5 tsp kosher salt

• juice of 2 lemons

• garnish: fresh or dried basil or parsley flakes and crushed red pepper flakes

Directions

1. Add all of the rigatoni and bolognese ingredients to a 9x13" pan and mix everything together thoroughly. (If you happen to have a slightly larger baking dish, that works even better. If not, just be careful not to overfill the pan so that it spills over into the oven. Remember that eventually you will be adding a layer of cheese on top.)

2. Cover with foil (tented so it doesn't stick) and bake at 400 for 1 hr or until pasta is tender or al dente. (Cook time will really vary depending on your oven and how full your pan is.)

3. Meanwhile, add all of the cheese ingredients to a high speed blender and blend until smooth and creamy. You can add a tablespoon or 2 of water if it's too thick. And don't worry if it seems a little runny, it will thicken slightly while you wait for the rigatoni to bake.

4. When the rigatoni is done, remove the foil and pour the cheese sauce evenly over the top. Broil it on the top rack for 3 or 4 minutes, watching the ENTIRE time to see that it slightly browns just at the edges but doesn't burn.

5. Garnish with parsley or basil flakes and a pinch of crushed red pepper flakes. Enjoy!