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Plant-Based Beyond Baked Penne

Plant-Based Beyond Baked Penne

Made for Meat-Lovers; Made from Plants

Beyond Meat®
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No matter the weather, it’s pretty much impossible not to daydream about cheesy baked carbs. This killer casserole is guaranteed to make those dreams a reality. It all starts with a hearty, plant-based sauce: Beyond Burger patties are crumbled and crisped in a pan, then stirred into creamy marinara along with spinach and tender bites of penne. To top things off, there’s a crispy layer of toasty panko and melty mozzarella. Serve it right from the pan for maximum cheese pull potential and wait for the oohs and aahs from your lucky fellow diners.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Mozzarella Cheese


6 ounce

Penne Pasta


1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base


5 ounce


¼ cup

Panko Breadcrumbs


8 ounce

Beyond Burger

14 ounce

Marinara Cup

1 teaspoon

Chili Flakes

2 tablespoon

Cream Cheese


Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat64 g
Saturated Fat24 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber9 g
Protein44 g
Cholesterol90 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a large pot of salted water to a boil. Wash and dry all produce. • In a small bowl, combine panko, mozzarella, and 1 TBSP olive oil. Season with salt and pepper. Set aside. • 4 SERVINGS: Use 2 TBSP olive oil.


• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.


• While pasta cooks, heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. • Add patties* and Italian Seasoning; cook, breaking up patties into pieces, until browned and slightly crispy, 5-6 minutes. Season with salt and pepper. • Adjust rack to top position and heat broiler to high.


• Stir marinara, cream sauce base, cream cheese, and 1 TBSP butter into pan. Add chili flakes to taste. Bring to a simmer. • Stir in spinach (do so in batches, allowing spinach to wilt slightly before adding more). Cook, stirring, until spinach has wilted, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter.


• Stir penne and ¼ cup reserved pasta cooking water into pan. Taste and season with salt and pepper. • Evenly sprinkle pasta with panko mixture. • 4 SERVINGS: Stir in ½ cup reserved pasta cooking water. If the pan feels too crowded, carefully pour everything into pot used for pasta; transfer mixture back to ovenproof pan before broiling or baking. • TIP: If your pan isn’t ovenproof, transfer pasta to a baking dish before sprinkling with panko mixture.


• Broil pasta on top rack until panko is golden brown, 2-3 minutes (watch carefully to avoid burning). • Divide between plates and serve.