Big Night Timpano
Recipe type: Entree
dairy and egg free, vegan
  • 2 pounds penne pasta, cooked according to package instructions
  • 1 large handful fresh baby spinach leaves, chopped
  • ⅓ cup Basil Pesto
  • 1¼ cups Cashew Bechamel
  • ½ package Feisty Crumble
  • 2 cups Slow Cooker Basil Marinara
  • 2 tubes vegan crescent dough (sheets if you can find them)
  • oil or cooking spray
  1. Preheat oven to 350 °F.
  2. Grease an oven safe bowl large enough to hold 2+ pounds of cooked pasta.
  3. Open crescent dough tubes, unroll one and pinch together to make one sheet. Use ⅓ of second tube to create a full square of dough. Line bowl with dough, draping over edge to seal closed later.
  4. Divide cooked penne noodles into three bowls. Add marinara and beef crumbles to one bowl, bechamel to second bowl, pesto and chopped spinach to third bowl, stirring all to coat completely.
  5. Layer pastas in dough lined bowl: marinara first (this will be the top once flipped over), bechamel second (middle layer), finishing with pesto spinach layer (base layer once flipped).
  6. Cover pasta with remaining crescent dough, pinching together with overlap dough to seal around edge.
  7. Bake at 350 °F for 38-43 minutes, or until dough is golden brown and completely cooked.
  8. I used an oven safe glass bowl, so I was able to see the dough bake and become golden brown). At 30 minutes, the top was perfectly browned, so I loosely covered with foil to keep from burning while continuing to bake).
Recipe by spabettie at