I must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.
On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.
And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.
3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste
Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.
Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.