To be sure there’d be some vegan fare at the bonfire potluck (other than dessert) I threw together a quick pasta bake:
1 box ziti rigati (or whatever large pasta you like)
4 cups of fresh baby spinach
1 jar of your favorite marina sauce
About 4 oz of jarred non-dairy pesto
1 cup Daiya mozzarella shreds
EVOO & Earth Balance butter
2 whole wheat hamburger buns (or whatever old bread you have on hand), toasted & crumbled
Preheat oven to 350.
Place spinach in a casserole dish (2-qt or larger).
Cook the pasta al dente. Drain, and add the hot pasta to the spinach, mixing until spinach starts to wilt.
Add the marinara, pesto, and mozzarella. Mix well.
In a bowl, mix the bread crumbs with a spoon of EB butter and a good drizzle of EVOO. Scatter on top of the pasta mixture.
Bake for about 25 minutes, uncovered.
Super easy, creamy, crunchy, flavorful, and delicious!
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