This meal came together so quickly, because I had most of it already prepared. I had the Lentil Meatballs and the Marinara already made. I just had to combine them and make some GF spaghetti.
That is what happens when you have done some batch cooking ahead of time.
Simmer the Lentil Meatballs in the Marinara Sauce until they have heated through. I have found the Marinara Sauce tends to thicken substantially because of the Lentil Meatballs, so if you do not like your sauce as thick as we do just thin it out with some vegetable broth or water.
Cooke GF Spaghetti according to the package directions. Rinse. Drain. Return the spaghetti to the pot that you cooked it in. This helps dry up some of the residual water that might be left from the rinsing- draining process.
Layer a bed of spaghetti and the Marinara Sauce and Lentil Meatballs.
Serve. Eat. Enjoy.
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.
I made this Manicotti with my Fresh Pasta Dough – Vegan/GF/WFPB. I also used my Tofu Ricotta, Marinara and Cashew Béchamel – Basic White Sauce. It helps when you have your refrigerator filled with basics like the Marinara and the Cashew Béchamel sauces to pull together a meal.
Layout all your ingredients for easier assembly.
Roll out sheets of pasta dough. Cut into 5×6 pieces.
Spoon Ricotta onto pasta sheets. Roll.
Preheat oven to 425 degrees.
Pour some of the Marinara into a 11×7 casserole pan. Layer the manicotti into the Marinara sauce.
Pour the remaining Marinara on top of the manicotti and spoon the Cashew Béchamel on top of the Marinara.
Bake for 20-30 minutes.
Note: You could use pre-made manicotti noodles. I just have not found any GF/Vegan noodles out there. Let me know if you find any.
This casserole was a conglomeration of different ingredients I had leftover from previous meals. I had zucchini, Pumpkin Filling (from pumpkin lasagna), Marinara sauce and Cashew Béchamel – Basic White Sauce. That is basically the recipe.
I like to come up with different kinds of meals from the remnants from previous meals. It is a great way to clean out the refrigerator and nothing goes to waste. Here is how I made it.
Preheat oven to 375 degrees.
Take two slices of zucchini and slightly over lamp them side by side. Spoon some Pumpkin Filling at one end and roll zucchini like a cigar, tucking the zucchini as you go. Continue making the zucchini cigars and set aside. This is what takes the longest, but it is kind of fun to do.
Pour half of the Marinara into an 8×8 baking dish.
Layer in the zucchini cigars on top of the Marinara.
Pour half of the Cashew Béchamel- Basic White Sauce on top of the first layer of zucchini cigars. Spread with the back of a spoon.
Layer another of zucchini cigars.
Sprinkle nutritional yeast over the second layer of zucchini cigars.
Pour the remaining Marinara over the the zucchini cigars. Spread with the back of a spoon.
Spread the remaining Cashew Béchamel – Basic White Sauce over the Marinara in top of the Marinara.
Bake for 30 minutes, the top will be golden. Remove from oven and set aside for 10-15 minutes.
Serve. Eat. Enjoy.
I think you should have two really good red sauces in your repertoire: a meat-sauce and a marinara. I know they are both red sauces. However, I use the meat-sauce for something that is hearty. I use the marinara sauce for a lighter touch. This marinara is great for pizza.
- 1 tbsp vegetable broth
- 1 onion, large, diced
- 4 garlic cloves, minced
- Mediterranean Seasoning
- 6 oz. tomato paste
- 2 26.46 oz. can/box diced tomatoes (Pomi)
- 1 29 oz. tomato sauce
- 2 tbsp maple syrup
- 2 bay leaves
- basil, garnish
Add onions, garlic, and sprinkle a generous amount of mediterranean seasoning to a large dutch oven. Cook over medium heat until onions are translucent, add vegetable broth as needed to keep onion mixture from sticking. Add tomato paste to onion mixture. Stir in tomato paste, working the paste into the onion mixture. This takes only 2-3 minutes. Add some more mediterranean seasoning. You want to layer flavor at every step.
Add diced tomatoes, tomato sauce, maple syrup, bay leaves, and some more mediterranean seasoning. Stir occasionally. Turn heat down so the sauce is at a low simmer. Simmer for 2-3 hours. Serve. Eat. Enjoy.
To store in freezer, let sauce cool and transfer to gallon ziplock bags. Make sure you get out the air, close and lay flat. Remember to date your bag, and first in is the first out.