28ouncecan or jar of roasted tomatoes or marinara sauce
14ouncecan or jar of roasted tomatoes or marinara sauce
2tablespoonsvegan parmesan
Top with more basil
Instructions
Cook pasta according to package directions in a pot of salted water.
Lightly grease a 13” x 9” pan with Thrive Algae Oil, and set aside.
In a pan over medium high heat, add the Thrive Algae Oil. Add the mushrooms, sun-dried tomatoes and garlic and sauté down for about 5 minutes, until mushrooms are slightly shrived.
Add in the spinach and season with sea salt and black pepper. Sauté down for about 3 minutes, until spinach is wilted. Stir in the tomato sauce, dried oregano and basil and stir to combine.
Add the cooked rigatoni to your 13” x 9” pan, then add in the mix until top. Stir to combine. Add ½ cup of your vegan mozzarella throughout the dish and stir to combine again. Then top with remaining vegan mozzarella and vegan parmesan.
Bake at 400 for 15-20 minutes so everything comes together beautiful and the cheese melts. Top with more basil and serve and enjoy!