Hearty Plant-Based Baked Penne with Beyond Burger and Creamy Marinara

There’s something irresistible about a bubbling, cheesy baked pasta dish. This plant-based version delivers all the comfort and flavor of the classic, using crumbled Beyond Burger patties for a hearty, meaty texture. The creamy marinara sauce, tender penne and fresh spinach create a rich filling, while a golden crust of panko and mozzarella adds the perfect crunch.

Serve this casserole straight from the pan to show off those gooey cheese pulls. It’s a crowd-pleasing dinner that proves plant-based eating can be just as indulgent and satisfying. Perfect for weeknights or when you’re craving a cozy, oven-baked meal.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

8 ounce Beyond Burgers™View ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Cook the penne pasta according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, heat a large skillet over medium-high heat. Add the Beyond Burger patties and break them into crumbles with a spatula. Cook until browned and crispy, about 4-5 minutes.
4. Reduce heat to medium. Add the cream cheese and cream sauce base to the skillet, stirring until melted and smooth. Stir in the marinara sauce, Italian seasoning and chili flakes. Season with salt and pepper to taste.
5. Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat.
6. In a large bowl, combine the cooked penne with the sauce mixture. Transfer everything to a 9×13-inch baking dish (or similar).
7. Sprinkle the mozzarella cheese evenly over the top, then scatter the panko breadcrumbs over the cheese.
8. Bake for 15-20 minutes, until the sauce is bubbly and the topping is golden brown.
9. Let the casserole rest for 5 minutes before serving. Serve directly from the dish for maximum cheese pull.

Recipe Tips

FAQ

Can I use a different plant-based meat substitute?

Yes, any crumbled plant-based burger or ground meat alternative will work. Adjust cooking time as needed.

Can I make this dish ahead of time?

Absolutely. Assemble the casserole, cover and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the baking time.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.