Italian Quorn Pasta Bake

    45 min

    Breaded Quorn goujons are baked with a lovely tomato sauce and topped with mozzarella cheese. Goes really well with garlic bread and a crisp green salad on the side! You can use 800g of prepared shop-bought pasta sauce instead of making your own for a short cut.

    34 people made this

    Serves: 8 

    • 800g passata
    • 1 teaspoon dried basil
    • 1 teaspoon extra-virgin olive oil
    • 4 tablespoons grated Parmesan cheese
    • 1 clove garlic, minced
    • 1 pinch white pepper
    • 225g fusilli pasta
    • 1 (240g) packet breaded Quorn goujons
    • 60g mozzarella cheese, grated

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 170 C / Gas 3.
    2. Bring the passata, basil, olive oil, Parmesan cheese, garlic and white pepper to a simmer in a saucepan over medium-high heat. Reduce heat to low, and keep at a simmer.
    3. Fill a large pan with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the pasta, and return to the boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still al dente, about 8 minutes. Drain.
    4. Spread half of the pasta sauce into the bottom of a 2 litre casserole dish, then add the drained pasta, then the goujons. Pour the remaining sauce on top, then sprinkle with the mozzarella cheese. Bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (11)


    Couldn't get the goujons so used quorn bbq chicken bites! Really tasty and very easy although didn't think the quantity was as stated. Will be making again.  -  13 Apr 2015


    SOOO DELICIOUS!!!! Instead of fake chicken, I made my recipe for "THE BEST Parmesan Chicken Strips" and put those in the casserole...WOW! It was just perfect! Here's the link to my recipe:  -  15 Jun 2010  (Review from Allrecipes US | Canada)


    This was a great base recipe - first, I used real chicken tenders (sorry) just cooked them up with some italian seasons and garlic in olive oil. Next, I added some sugar to the sauce, just enough to sweeten it and just enough to lighten the tomato-y taste. Next, I added a layer of italian breadcrumbs before the layer of mozzarella - it's chicken parmesan afterall, right? The boyfriend loved it and it was easy to prepare with items I had on hand. Yummy!  -  25 May 2009  (Review from Allrecipes US | Canada)