Kim’s Baked Pasta with Spicy Sausage
This is a recipe adopted from my friend Kim and “veganized”. It is a tasty, hearty recipe and makes a great main dish. It is very flexible. I have used several different meat substitutes and varieties of crushed tomatoes. This recipe serves 8 easily.
Ingredients
1 lb spicy vegan sausage, I used Beyond Spicy Sausage links cut up and quartered*
1 yellow onion, chopped
3-4 large cloves garlic
1 Tbsp olive oil
1 28-oz can crushed tomatoes, I’ve use salt free and with salt
1/3 c vegan pesto
1 lb ziti, penne, or radiatore, I used radiatore, cooked with 1/2 T salt
8 c fresh spinach, coarsely chopped
2 c shredded vegan mozzarella style cheese
2/3 c grated vegan parmesan cheese
2 tsp Italian Seasoning
Directions
Saute sausage, onion, and garlic in large skillet in olive oil. Saute for about 10 minutes breaking breaking up the sausage.
Add tomatoes with juice to the pan. Add Italian seasoning. Simmer until sauce thickens slightly, stirring occasionally, about 10 more minutes. Stir in pesto. Add salt and pepper to taste. Remove from heat.
Preheat oven to 375. Lightly oil and 9x13 baking dish. Combine pasta, spinach, mozzeralla, and 1/3 c parmesan in large bowl. Stir in tomato sausage mixture. Transfer mixture to baking dish. Sprinkle with remaining parmesan. Bake until sauce bubbles and cheeses melt, about 30-40 minutes. Remove from heat. Enjoy!
Products used: So far I have used Beyond Spicy Sausage links, Abbots “Chorizo” meat substitute, Impossible Spicy Sausage, Jovial crushed tomatoes, 365 crushed tomatoes (sometime 2 small jars = more than 1 28-oz can and is OK), Violife “Mozzerella” style vegan cheese, Follow Your Heart vegan parmesan.