This dish is perfect for my lazy days.
Cheap jar of sauce from Trader Joe’s, a little Daiya and whatever green veggies you want to toss in, and this meal is pretty much done. It holds up well even after a few days and rivals any actual cheese baked ziti or rigatoni I have had in my life.
1 lb rigatoni, cooked
1 25 oz jar organic basil marinara sauce
2 cups chopped lacinato kale
2 oz Daiya cheese wedges, sliced thin
3 tbsp fresh parsley, minced
2 cloves garlic minced
1/2 tsp black pepper
WALNUT PARMESAN (makes 1 1/2 cups)
1 cup raw organic walnuts
3/4 cup whole wheat organic breadcrumbs
1/2 cup nutritional yeast
1 tsp olive oil
1/2 tsp sea salt
- Preheat oven to 350 degrees
- Mix together pasta, marinara, kale, parsley, garlic and pepper
- Pour into casserole dish and top with slices of Daiya
- Bake at 350 degrees for 25 minutes
- While it bakes, pulse all ingredients for walnut parmesan in food processor for 1 minute
- When rigatoni has baked for 25 minutes, top with 1/2 cup of walnut parmesan and then cook for 10 more minutes
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