Description
Hearty One Pot Vegan Meatball Pasta Bake delivers comfort and plant-based protein in a single skillet. Savory lentil meatballs nestled in creamy tomato sauce make this dish a satisfying meal packed with Mediterranean-inspired flavors you’ll crave.
Ingredients
Scale
Main Ingredients:
- 250 g (8.8 oz) dried pasta (penne, fusilli, or rigatoni)
- 8 vegan meatballs (store-bought or homemade)
- 400 g (14.1 oz) canned tomatoes
- 500 ml (16.9 fl oz) water (or vegetable stock)
Aromatics and Seasonings:
- 1 red onion, finely diced
- 4 large cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sage
- ½ teaspoon thyme
- 1 teaspoon smoked paprika
- ½ teaspoon marjoram
- 1 teaspoon brown sugar (or caster sugar)
- Salt and pepper, to taste
Optional Toppings:
- 1 tablespoon nutritional yeast
- 50 g (1.8 oz) grated vegan cheese
Instructions
- Ignite the oven to a toasty 200°C, preparing for a culinary adventure.
- Warm a gentle stream of olive oil in an ovenproof skillet, unleashing a fragrant landscape of diced onions and minced garlic. Allow them to dance and soften for approximately 5 minutes, releasing their aromatic essence.
- Introduce vegan meatballs into the pan, accompanying them with uncooked pasta, vibrant canned tomatoes, liquid hydration, an ensemble of dried herbs, smoky paprika, delicate marjoram, a whisper of sweetness, and seasoning components. Blend these ingredients into a harmonious mixture, ensuring each element is lovingly integrated.
- Cloak the skillet with a protective lid, then slide it into the preheated oven. Let the ingredients meld and transform for 35 minutes, allowing pasta to absorb the sauce’s rich personality and become perfectly tender.
- Crown the bubbling creation with a generous scattering of vegan cheese. Return to the oven for an additional 5 minutes, permitting the cheese to melt into a luxurious, golden blanket.
- Perform a final taste assessment, adjusting seasoning if necessary. Sprinkle a shower of nutritional yeast across the surface, adding a final layer of savory complexity. Serve immediately, celebrating this plant-powered masterpiece.
Notes
- Customize vegan meatballs by mixing different plant-based protein sources like lentils, mushrooms, or store-bought alternatives for varied texture and flavor.
- Experiment with spice levels by adjusting smoked paprika and adding red pepper flakes for extra kick without overwhelming the dish.
- Select low-sodium vegetable stock to control salt content and enhance overall taste profile while keeping the recipe heart-healthy.
- Prevent pasta from becoming mushy
- Prep Time: 7 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg