Cheesy Baked Southwest Pasta
by Sarah R.
(Oshawa, ON, Canada)
3 Cups TVP
2 ¼ Cups hot “un-beef” broth
1 tbsp tamari
½ tbsp canola oil
1 small onion, grated
1 ½ tbsp minced garlic
1 large red pepper, roasted and diced
3 large tomatoes, roasted and diced
3 Cups cheesy tomato sauce (I used Hunt’s)
2 tbsp Cheddar cheese powder (optional)
2 tbsp beet greens or kale powder
½ tsp salt
½ tsp black pepper
¼ tsp smoked paprika
½ tsp cumin
¼ tsp coriander
½ Cup spicy salsa
1 lb short-cut pasta, cooked 2 minutes shy of al dente and drained
12 oz shredded pepper-jack cheese
Heat oven to 350 F and grease both a 9x13” and a 9” pan.
Place the TVP in a bowl and add the “unbeef” broth and tamari. Let stand while preparing the vegetables.
Heat oil in a large pan and add the onion and garlic. Cook, stirring, over medium-high heat for 5-6 minutes.
Add the pepper, tomatoes, sauce, cheese powder, greens powder and seasonings. Cook, stirring, for 4-5 minutes.
Puree with an immersion blender or food processor, then stir in salsa and soaked TVP.
Combine pasta and sauce mixture, stirring well.
Place mixture in prepared pans, cover, and bake 25 minutes.
Remove cover, top with cheese and bake, uncovered, 15 to 20 minutes
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