Charging Up Hope Baked Pasta

Family-friendly, easy-to-assemble pasta that you can make ahead or serve immediately.  Our main course at Charging Up Hope.

Concocted by Jane Smith

Time:  30 minutes preparation.  If baking immediately, another 15 minutes in the oven covered with foil.  If assembled the day before, plan a full 30 minutes to warm.

Serves 16 as a generous “tasting” portion or side.

IMPORTANT

• For the plant-based ground “beef” Jane used Gardein “ground be’f”, but the Smiths also cook with Morningstar “crumbles.”  You should find these at most major grocery stores in the freeze section.

• For the pasta, select a pound of robust shapes:  cavatappi (Jane’s choice) or penne for example.

• For the cocoa powder, Jane used Hershey’s Dark Cocoa Powder.  Read the label to be sure your cocoa powder has no milk.

Ingredients

1 pound box of robust pasta

2  T olive oil

1 medium onion, chopped small

2 garlic cloves, minced

1  12 oz bag of plant-based or “vegan” ground “beef”, do not thaw

1   14 oz can crushed tomatoes

1 T dried oregano

1 t dried basil

1 T cocoa powder 

1  28 oz can of tomato sauce

1 T balsamic vinegar

Directions

1. Spray oil in the baking pans.  

2. Cook pasta al dente using the lower of end of the time range suggested on the box.  Drain.   

3. If you are preparing and serving immediately, preheat oven to 350 F.  

4. While pasta is cooking, make the sauce as follows.

• Heat the olive oil in a pan and add the chopped onion, sauteing until onions are translucent.

• Stir in garlic and saute 1 minute.

• Turn to medium low heat.  Stir in frozen crumbles (do not thaw).  Keep stirring (they will burn to the bottom if you don’t), breaking up large chunks.  Warm for 2 minutes.

• Stir in crushed tomatoes, warming for 1 minute.

• Sprinkle oregano, basil and cocoa powder, stirring in thoroughly.

• Stir in tomato sauce.  Warm 2 minutes.

• Add balsamic vinegar and remove from heat.

5. Mix pasta and sauce in a large bowl.  

6. Baking

If serving immediately, spoon into the two oiled baking pans, dividing evenly.  Bake covered for 15 minutes at 350F.

If assembling a day ahead, cover the bowl with foil and put in refrigerator.  Before serving, divide equally into the two oiled baking pans.  Bake at 350F covered for 30 minutes.