Tandoori Chick’n Bake
Makes 6 servings
what you’ll need:
12 ounces dried whole grain penne, fusilli, or shell pasta
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
One (14.5-ounce) can fire-roasted diced tomatoes
4 ounces shredded vegan mozzarella
2 packages Tofurky Tandoori Chick’n
how to make:
1. Preheat the oven to 350℉. Boil the pasta according to package directions. While the pasta cooks, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Stir in the canned tomatoes and Tandoori Chick’n and bring to a simmer.
2. Toss the cooked pasta and tomato sauce together and pour into a 9-inch square baking dish. Sprinkle the cheese on top and bake until the cheese is melted and the pasta is beginning to brown around the edges, about 15 minutes. Garnish with chopped cilantro, if desired.
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