Scarpariello Casserole
This dump and bake Scarpariello Casserole is a hearty and high-protein dinner that is perfect for meal prep, or feeding a hungry crowd! Kissed with a touch of spice and tons of flavour, it’s a use-what-you-have kind of meal that always turns out so tasty, cozy and satisfying.
Jump to RecipeWatch how to make this Scarpariello Casserole on my YouTube channel!
Ingredients & Inspiration
What is scarpariello? Scarpariello, aka ‘cobbler’s chicken‘ is an Italian-American dish, apparently originating in New York City. The name, scarpariello, or shoemaker style, is a nod to its being “cobbled” together from several of its key ingredients: chicken, sausage, and cherry peppers.
I, in fact, already have a fabulous Vegan Scarpariello recipe on my blog, and as much as I thoroughly enjoy the recipe, it is admittedly a somewhat tedious meal to prepare (but always worth the end result!). So, in an effort to double down on one of my favourite cooking methods, I decided to try giving my scarpariello dish a dump and bake transformation. Less steps, less dishes, less effort!
And it turned out so good! By combining hearty and wholesome veggies, proteins and pasta, you get a saucy, stewy casserole that is just as delicious as the original dish, with just a slightly different presentation.
Here are all the ingredients you’ll need for Scarpariello Casserole:
- Italian vegan sausages, or Beyond Meat burgers (see notes for other subs)
- red bell peppers
- cremini mushrooms
- jarred pepperoncini or cherry peppers
- small onion
- garlic cloves
- small pasta noodles of choice
- vegan chicken or veggie broth
- Soy Curls
- soy sauce or tamari
- Italian seasoning
- mini yellow potatoes
- garlic powder
- nutritional yeast
- neutral oil
- vegan butter
How to Make Scarpariello Casserole
This Scarpariello Casserole only requires one quick pre-cooking step, then the rest is all dump and go!
- Preheat oven to 425°F and grease a 10×15 casserole dish with 1 tbsp softened vegan butter or margarine.
- Warm 1 tbsp neutral oil in a skillet over medium heat and cook the beyond burgers or sausages for 7 to 9 minutes, breaking apart into crumbles as they cook. While cooking, season them with 1 tbsp of the Italian seasoning and 1 tsp of the garlic powder. If using sausages, leave them whole and add no extra seasoning, then slice into coins after they’ve cooked.
- While the burgers/sausages cook, slice the bell peppers, pepperoncinis, mushrooms, shallots and mince the garlic. Also slice the mini potatoes in half.
- Into a very large mixing bowl add all the chopped veggies, dry pasta noodles and soy curls, cooked beyond meat burger crumbles, remaining Italian seasoning, nutritional yeast, garlic powder and mix well to combine. Then dump into the buttered casserole dish.
- In a large mixing bowl or pot, combine the 6 cups of veggie/vegan chicken broth, soy sauce and lemon juice, then pour over the mixture in the casserole dish, pressing everything under the liquid as best you can. If there is pasta still uncovered by the liquid, you can add 1 to 2 more cups of water/broth as you need.
- Cover the dish tightly with aluminum foil and bake in the oven for 45 to 55 minutes, until the potatoes are fork tender and pasta noodles are cooked. Remove halfway through cooking time and stir to ensure even cooking.
- Serve in bowls with an extra squeeze of lemon juice, freshly cracked black pepper and chopped parsley or cilantro. Enjoy!
Bake Me Up Before You Go Go
I think what I love most about this dump and bake Scarpariello Casserole is that it’s a stew disguised as a casserole! No standing over a stove and monitoring, it’s just as simple as popping the whole thing in the oven and walking away. The broth is so gosh darn flavourful, spiced and tangy I could just drink it!
Loved this recipe? You might also like my Yellow Thai Curry Casserole, Smoky Lentil Casserole, or Lentil Shepherd’s Pie!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Scarpariello Casserole
Ingredients
Method
- Preheat oven to 425°F and grease a 10×15 casserole dish with 1 tbsp softened vegan butter or margarine.
- Warm 1 tbsp neutral oil in a skillet over medium heat and cook the beyond burgers or sausages for 7 to 9 minutes, breaking apart into crumbles as they cook. While cooking, season them with 1 tbsp of the Italian seasoning and 1 tsp of the garlic powder. If using sausages, leave them whole and add no extra seasoning, then slice into coins after they've cooked.
- While the burgers/sausages cook, slice the bell peppers, pepperoncinis, mushrooms, shallots and mince the garlic. Also slice the mini potatoes in half.
- Into a very large mixing bowl add all the chopped veggies, dry pasta noodles and soy curls, cooked beyond meat burger crumbles, remaining Italian seasoning, nutritional yeast, garlic powder and mix well to combine. Then dump into the buttered casserole dish.In a large mixing bowl or pot, combine the 6 cups of veggie/vegan chicken broth, soy sauce and lemon juice, then pour over the mixture in the casserole dish, pressing everything under the liquid as best you can. If there is pasta still uncovered by the liquid, you can add 1 to 2 more cups of water/broth as you need.
- Cover the dish tightly with aluminum foil and bake in the oven for 45 to 55 minutes, until the potatoes are fork tender and pasta noodles are cooked. Remove halfway through cooking time and stir to ensure even cooking. Serve in bowls with an extra squeeze of lemon juice, freshly cracked black pepper and chopped parsley or cilantro. Enjoy!15
