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Vegan Baked Pasta by herbivoreskitchen 🧡 (made with lentil bolognese and cashew cream)

Total Time: 1 hour
Servings: 4 people

Ingredients:

13 oz package rigatoni pasta slightly undercooked (see Recipe Notes)
Lentil Bolognese Sauce with Cashew Cream save ~1/2 cup of the Cashew Cream to drizzle over the pasta before baking (recipe in the comments below)
1 (16 oz) jar tomato sauce
1 (5 oz) package fresh basil washed and julienned
crushed red pepper as optional seasoning

Instructions:
o Prepare the Lentil Bolognese Sauce with Cashew Cream
o Preheat the oven to 350ºF.
o Add the tomato sauce to a large, deep-sized skillet. Make sure that the skillet is oven safe.
o Using a small spoon, fill the prepared rigatoni with the Lentil Bolognese and nestle the stuffed rigatoni into the skillet. Continue until the skillet is full.
o Drizzle the saved cashew cream sauce over the stuffed rigatoni.
o Bake the pasta in the oven on the middle rack until the sauce is heated through. About 20 minutes.
o Serve immediately with fresh basil and crushed red pepper.

Recipe Notes:

· For this recipe, you will want the rigatoni to be slightly undercooked to accommodate for the baking at the end of the recipe.

Continued in the comments below ⬇️

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