- 2 cups tomato-and-basil pasta sauce
- 1/4 cup pitted and chopped kalamata olives
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
- 1 (7-ounce) bottle roasted red bell peppers
- Cooking spray
- 1 (16-ounce) tube polenta
- 3/4 cup shredded Daiya mozzarella
- 2 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods)
2. Spread 1/2 cup sauce in the bottom of a 13x9-inch baking dish coated with cooking spray. Cut the polenta tube into 12 slices, and arrange evenly over the sauce.
3. Spread with the remaining sauce, and sprinkle with the mozzarella and Parmesan. Bake at 350 degrees for 20 minutes - your casserole should be nice and bubbly by the end.
4 servings (1 portion), Calories 221
Excellent, big flavor - the simple addition of bottled olives and bell peppers to the tomato sauce makes it taste like something simmered carefully over the stove, instead of thrown together in minutes, and the splash of balsamic makes all the difference. The casserole itself is warm and filling with just the right amount of gooey cheese. My only complaint is the messy appearance from dividing the casserole into 4 servings. Next time I would bake in individual gratin dishes.