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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.


Serve. Eat. Enjoy.


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Easy “Cheesy” Focaccia Bread

This is a spin off of my Easy Focaccia Bread. This bread does not require yeast, is gluten-free and vegan. It takes 35 minutes to make from stir to bake. It is soft and holds together perfectly.

Dry Ingredients:

Preheat oven to 350 degrees. Line a round cake pan with parchment paper. Set aside.

In a large bowl whisk together all the dry ingredients. Set aside.

Wet Ingredients:

  • 3/4 c plant milk
  • 1/2 c aquafaba
  • 1/4 c lemon juice
  • 1 c sparkling water

Add the aquafaba and the lemon juice to the dry ingredients and whisk together. Pour in the sparkling water and quickly stir the mixture together until well combined. Pour the bread batter into the prepare cake pan and immediately place in oven.

Note: It is important to add the sparkling water last to the batter and immediately bake the batter. The bubbles from the sparkling water help with the rise of the bread.

Bake for 30-35 minutes.


Serve. Eat. Enjoy.



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What are EBLATs – Eggplant Bacon Lettuce Avocado and Tomato Sandwiches. I made these sandwiches on homemade Easy Focaccia Bread. They were perfect. The bacon reminded me of the meat eaters smoked applewood bacon. The focaccia bread is an easy no yeast version so there is little effort. It is the perfect sandwich and easy to assemble.

Slice Focaccia Bread into quarters. Slice each quarter of focaccia bread horizontally.

Layer avocado. I like to give it a little smash so that it does not slide everywhere.

Layer Eggplant Bacon, butter lettuce and plum tomato slices.

Spread stone ground mustard onto the top layer of focaccia bread.


Serve. Eat. Enjoy.