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Baked Penne with Creamy Tomato Sauce and Lentil Meatballs

This was an easy to throw together meal. I had the penne in the pantry and both the Creamy Tomato Sauce and the Lentil Meatballs in the refrigerator waiting to be used. Everything could be assembled ahead of time so when you got home from work you could pop it in the oven and in 30 minutes a meal is ready. Just enough time to get yourself comfy.

Note: I would make a full recipe of the Lentil Meatballs and freeze half the recipe for another time.

Preheat oven to 375 degrees.

Cook penne according to package directions in a large dutch oven. Reserve about a coup of the penne liquid before draining the penne.

In the large dutch oven that you cooked the penne in, combine the penne, Creamy Tomato Sauce, Lentil Meatballs and nutritional yeast. Add pasta liquid as needed. You want the sauce a little soupy because the penne will soak up some of the sauce as it bakes.

Bake for 30 minutes. Garnish with some fresh basil.

This would be great served with my Easy Focaccia Bread.

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Serve. Eat. Enjoy.

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Creamy Tomato Sauce

This is my favorite red sauce. Well, actually it is more of a pink sauce. I always seem to have marinara sauce on hand and I always have my Cashew Béchamel – Basic White Sauce either in the freezer or the refrigerator. When you combine the two – Wow and Yum. You do not have to settle for one or the other. You can have both.

You can always use a jar of marinara as a shortcut, but homemade is the best. Make a big batch of Marinara and freeze it in 2-3 cup increments. Then you will always have some ready for a quick meal.

Combine the Marinara and the Cashew Béchamel – Basic White Sauce into a large pot. Cook over medium heat until heated through.

Use as you wish. Pizza Sauce. Pasta Sauce. Dipping Sauce…

Serve. Eat. Enjoy.

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