Vegan Baked Rigatoni with Vegan Lentil Meat Sauce

Ok… you can tell the flavor on this one is excellent! However, following recipe exactly, there are noodles and lentils in here that are literally not cooked. To fix this one, it required 3/4 cup extra broth and cooking 25 more minutes at 400*F. Following other advice, it may help to cook noodles a little ahead of time or add more broth and cook longer (like she says on her website) BEFORE adding the cheese sauce. Looking at other recipes, one calls for 40 minute cook time, with pasta covered with foil only 20 minutes. Another recipe calls for cooked to al dente pasta to then be baked 15 minutes covered, 10 minutes uncovered (both at 350). We have 24 oz pasta sauce jars, so added 1 1/2 cup extra sauce and NOOCH instead of miso. Also added Anthony’s pea protein to the “cheese sauce,” so required a bit more water. The Broil time setting is “High”.

Needs a longer cooking time but i found it dried out after about 40 mins. Next time I'm going to omit the lentils. We served with a nutritious salad so could add lentils ir beans to that instead.

Took way longer

Might would precook the lentil and pasta before hand next time.

I’d use canned lentils from now on because they were a little crunchy at the end of the bake.