Rigatoni noodles tossed with vegan sausage, spinach, vegan mozzarella then topped with breadcrumbs and baked until golden, creamy and delicious
Ingredients
14oz vegan friendly Italian sausage, we used Beyond Meat Hot Italian
1/2 small onion, diced
4 tbsp vegan butter
1 tbsp crushed garlic
6-8oz of fresh baby spinach leaves
14.5oz can of fire roasted diced tomatoes
14-16oz of cooked Rigatoni noodles
8oz of Soft Vegan Mozzarella, we used Miyoko's
2-3 tbsp of Italian breadcrumbs
1-2 tsp crushed red pepper
2 tbsp nutritional yeast
Olive oil
Salt and pepper
Directions
Preheat oven to 350
In a large deep frying pan melt 2 tbsp of butter over medium heat
Once melted add in your onion
Saute for 5 minutes
Crumble in your sausage
Cook until starting to brown, stirring often
Add in remaining butter and garlic
Once butter has melted stir in your can of tomatoes
Mix in your spinach
Season with salt and pepper
Toss until wilted
Add in crushed red pepper and nutritional yeast
Mix
Carefully stir in your cooked noodles
Cook until combined
Pour into greased baking sheet
Crumble in your soft mozzarella
Top with your breadcrumbs
Drizzle with olive oil
Bake in preheated oven for 20-25 minutes
Remove from oven
Serve and enjoy!