YOUR SOLIN GENERATED RECIPE
Hearty Vegan Meatball Marinara Bake
Vegan meatballs and lentil penne baked in a rich, zesty marinara sauce until the flavors meld into a comforting, savory masterpiece.
INGREDIENTS
10 pieces vegan meatballs
0.33 cup red lentil penne
0.75 cup marinara sauce
2 tbsp nutritional yeast
1 cup fresh spinach
1 tsp extra virgin olive oil
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a medium pot of salted water to a boil and cook the red lentil penne for 2 minutes less than the package directions, then drain.
In a large mixing bowl, combine the cooked pasta, vegan meatballs, marinara sauce, and fresh spinach.
Mince the garlic and add it to the bowl along with the olive oil, dried oregano, sea salt, and black pepper.
Stir the mixture gently until the meatballs and pasta are thoroughly coated in the sauce and the spinach begins to wilt slightly.
Transfer the mixture to a small baking dish and spread it out evenly.
Sprinkle the nutritional yeast over the top to create a cheesy, golden crust during baking.
Bake for 20-25 minutes until the sauce is bubbling and the meatballs are heated through.
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken.