About this recipe: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.
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
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 170 C / Gas 3.
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.
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.
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 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.