Inspired by easy what’s-in-the-fridge recipes like this one, I threw together a pretty good pasta bake in about 20 minutes the other day. The pasta I used was left over from my latest batch of vegan mac & cheese.
8 oz. pasta
1 jar (14 oz.) of spaghetti sauce
7 oz. sliced baby bella mushrooms
2 frozenÂ grilled chick’n patties
1/2 c. water
2/3 of a package of Daiya mozzarella-style shredsÂ
If your pasta isn’t cooked, cook it until itsÂ al denteÂ and drain. Preheat your oven to 325 F.
Saute chick’n patties in a pan for 4-6 minutes. Remember that these will continue to cook when your bake is in the oven.
Stir noodles, sauce and cheese in a mixing bowl.
Dump this mixture in a greased 9″x13″ baking pan. Add a layer of mushrooms.
Pour the 1/2 c. of water evenly over the whole pan. This will help your bake from drying out excessively.
Cut your chick’n patties in to small pieces. Distribute them evenly over the top of the bake.
Bake your bake (really, this might be a casserole) for 15-20 minutes at 325 F. Check on it half way through to ensure it’s safe from burning. Easy peasy!