This is an easy recipe and a crowd pleaser using what you have in your home.
Easy Pasta & Potato Bake
400g uncooked pasta, I used brown rice rigati (shells, macaroni, spiral or penne)
120g vegan cheddar
120g vegan mozarella
1 cup vegan Bechamel sauce (white sauce)
1 tsp salt.
Cook the pasta as per packet instructions.
Boil potatoes till soft inside but not falling apart (peel first if you like).
These two steps can be done the night before and left in the refrigerator.
Preheat oven to 400F and prepare a large oven proof casserole dish with a drizzle of oil or vegan butter.
Prepare the white sauce, adding the extra tsp salt for taste.
Slice the cooked potato into rounds.
Place a layer of cooked pasta at the bottom of the dish.
Add a layer of potato rounds.
Pour over some white sauce and sprinkle a layer of both cheeses.
Repeat the layering steps until you are out of ingredients - saving a little bit of white sauce and cheese for the top.
Top with a bit of white sauce and a layer of cheeses.
Bake in the oven, covered for 20-30 minutes, until cheeses look like they are melting.
Uncover and bake for a further 10 minutes to get the top melted and slightly browned.
Serve as a main or side.