Vegetarian Classic Ground Beef Casserole

Elevate your weeknight dinner routine with this Vegetarian Classic Ground Beef Casserole, a hearty, flavor-packed twist on a traditional family favorite. Featuring a rich and savory plant-based ground meat filling, vibrant vegetables like carrots and bell peppers, and a zesty tomato sauce infused with Italian seasoning, this casserole is both comforting and wholesome. Tossed with tender rotini pasta, topped with gooey melted mozzarella, and finished with fresh parsley, it’s a satisfying dish that will delight vegetarians and meat-lovers alike. Perfectly baked in under an hour, this casserole is easy to prepare, makes six generous servings, and is ideal for meal prepping. Whether you’re entertaining guests or craving a cozy dinner, this recipe brings a blend of classic flavors and modern plant-based innovation straight to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 1 medium carrot, diced
• 3 cloves garlic, minced
• 12 ounces plant-based ground meat alternative
• 14.5 ounces canned diced tomatoes
• 8 ounces tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 8 ounces fusilli or rotini pasta
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and carrot, and sauté until soft, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the plant-based ground meat alternative to the skillet, breaking it up with a spoon, and cook until browned. This should take about 5 minutes.

Step 5

Pour in the canned diced tomatoes and tomato sauce. Season with Italian seasoning, salt, and black pepper. Stir well to combine.

Step 6

Let the mixture simmer for 10 minutes, allowing the flavors to meld together.

Step 7

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 8

Add the frozen peas to the skillet mixture and stir well. Remove from heat.

Step 9

In a large mixing bowl, combine the cooked pasta with the tomato and veggie mixture.

Step 10

Transfer the pasta mixture into a 9x13 inch (23x33 cm) baking dish and spread evenly.

Step 11

Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 13

Remove the casserole from the oven and let it cool for 5 minutes.

Step 14

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1962.5g)

Amount per serving	% Daily Value*
Calories	2605.8

Total Fat 150.2g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 168.8mg	0%
Sodium 5945.4mg	0%
Total Carbohydrate 179.5g	0%
Dietary Fiber 35.0g	0%
Total Sugars 41.8g
Protein 145.1g	0%

Vitamin D 0IU	0%
Calcium 2015.6mg	0%
Iron 21.6mg	0%
Potassium 2937.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 21.9%

Carbs: 27.1%