Dear friends, here is the new Monday recipe! Today I have prepared for you a baked pasta with vegetable ragù that will make your mouth water! 😋

The Light and Tasty column asked us to prepare a classic dish revisited in a light way, and I thought of proposing one of my signature dishes: the baked pasta with vegetable ragù, which is the baked pasta I most often prepare as an alternative to the classic version with meat ragù. A variant that may seem trivial but that over the years I have tried in all possible variations: from the minimal vegetable ragù, that is only with vegetables, to the seitan ragù, tofu, and soy granulate like today’s recipe, which is the ragù that best “imitates” the meat one. And we love it very much.

Replacing meat, in short, you can! And with excellent results. 😊 As for the cheesy component… well, I confess, I haven’t yet equipped myself adequately for the total replacement of ‘real’ cheeses with their vegetable substitutes, the only replacement I’ve made so far, which was really satisfying and therefore to be redone as soon as possible, was using béchamel with soy milk (a recipe that’s still in the archive to be written). But it’s not the case with today’s recipe where I avoided the béchamel and used reduced-salt mozzarella and the inevitable parmesan.

I am about to write this recipe while cheerful roaring drills, ringing hammers, and a builder looming right here at the window I have three centimeters from my side, while he is stripping the outer wall pretending not to notice me, and while I try not to notice him but, most of all, try to concentrate on the recipe. Something, concentrating, that I’m doing very poorly! 😂 Being watched is one of the things that make me most anxious! 😄 So I tell you right away… if I make mistakes in writing today it’s not my fault!! 😄

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👇 Want 3 more ideas to prepare baked pasta with vegetables? Here they are! 👇