Here’s a super simple weeknight meal that is fast, comforting, and delicious.
You really need to pair it with a quick salad for a nutritionally sound meal, but I’m assuming you can manage that 😉
This dish doesn’t require hardly any hands-on time, but if you happen to have leftover plain cooked pasta in your fridge like I did, then it’s insanely fast and easy. Like this quickie post!
1/2 lb cooked pasta (I’ve tried it with brown rice pasta and whole wheat, both fantastic)
2 C marinara sauce
3 oz Daiya Havarti cheese* (3/8 of a package)
1/2 C panko bread crumbs
*You can replace with any other spicy vegan cheese – this has garlic and jalapeno in it and I just love it, but a pepperjack would probably work too.
Preheat oven to 375 degrees. Mix first three ingredients in a bowl. Pour into a cooking sprayed baking dish. Top with bread crumbs. Bake for about 25-30 minutes, until bubbling and golden brown.
Nutrition facts per serving (with whole wheat pasta): Calories: 353; Calories from Fat: 72; Total Fat: 8.0g; Saturated Fat: 2.5g; Sodium: 428mg; Total Carbohydrates: 60.8g; Dietary Fiber: 7.1g; Sugars: 5.6g; Protein: 10.0g