Pasta and homey casseroles are the ultimate comfort foods. So to feel extra comfy we combined them and created this yummy dish to enjoy on a hygge night in.
2 packs (á 210 g) of Meeat veggie balls
200 g (whole grain) pasta, e.g. fusilli
2 garlic cloves
2 tbsp olive oil
400 g canned diced tomatoes
8 sundried tomatoes
250 g cherry tomatoes
1 tbsp dark balsamic vinegar
1 tbsp sugar
1 tsp dried oregano
½ tsp black pepper
1 tsp salt
Bunch of fresh basil
100 g grated vegan cheese
- Set the oven for 220 °C.
- Cook the pasta according to the packages’ directions, leaving it al dente. Rinse the cooked pasta under running cold water.
- Cut the onions and garlic cloves. Cut the cherry tomatoes in half and chop the sundried tomatoes and the fresh basil coarsely.
- Heat the olive oil in a large sauté pan. Caramelise the onion and the garlic. Add the canned tomatoes, sundried tomatoes, oregano, balsamic vinegar, and the sugar. Let simmer on low heat under the lid for 15 minutes. Mix in the ground black pepper, salt, cooked pasta, veggie balls and the fresh basil.
- Pour the mixture into an oven safe casserole and sprinkle the veggie grate on top. Place the casserole on the middle rack to the preheated oven. Bake it for 25 – 30 minutes, until the ”cheese” has melted and is turning golden brown.