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Mozzarella and Pesto Escalope Parmigiana

Dish with Quorn Mozzarella and Pesto Escalope parmigiana and basil alongside side dishes of salad and olives

This meat-free take on an Italian classic is pure comfort food and is sure to be a real crowd-pleaser! We've put our own twist on it, using Quorn Mozzarella and Pesto Escalopes, making this vegetarian dish uber cheezy. Feel free to experiment with the marinara sauce and make it your own - add sliced olives for piquancy, or a touch of fresh red chilli for a spicy hit.

Serves 4

45 mins

A Little Effort

665 cals
(Per serving)

15.6g of fat

Meat free Quorn Mozzarella & Pesto Escalopes product packaging with nutritional information.

Made with Quorn Mozzarella & Pesto Vegetarian Escalopes

Source of Fibre

High in Protein

No Soy


  • 4 Quorn Mozzarella and Pesto Escalopes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed
  • 1 tbsp tomato puree
  • 500g tomato passata
  • 1 tbsp chopped fresh parsley
  • Pinch of sugar
  • Salt and pepper to taste
  • 200g spaghetti
  • 80g fresh mozzarella, torn
  • 1-2 tbsp vegetarian parmesan, finely grated
  • Fresh basil, to garnish


  1. For the marinara sauce, heat a tablespoon of olive oil in a medium-sized saucepan, over a low to medium heat. Once hot, add the onion, and sweat until soft.
  2. Add the crushed garlic, and cook for a couple more minutes, stirring constantly, adding a dash more olive oil if needed.
  3. Stir in the tomato puree and fry for a minute, before adding the tomato passata, and the chopped parsley.
  4. Add the sugar, and a little seasoning. Place a lid on the pan, and leave to gently simmer for about 30 minutes, stirring from time to time.
  5. Preheat the oven and a baking tray to 220°C/ Fan 200°C/Gas 7. Once hot, place the Quorn Mozzarella and Pesto Escalopes on the baking tray, and cook on the middle shelf for 15 minutes. Remove from the oven and set to one side.
  6. Bring a large saucepan of water to the boil. Add a generous sprinkling of salt and cook the spaghetti according to pack instructions. Drain, reserving a half a cup of the pasta water, and leave to one side.
  7. Add a heaped tablespoon of marinara sauce in the centre of each escalope. Top with the torn mozzarella and sprinkle with parmesan cheese. Return to the oven and cook until the cheese is bubbling and golden.
  8. Mix the remaining marinara sauce with the spaghetti and reserved pasta water. Serve the escalopes piping hot on a bed of spaghetti, with a garnish of fresh basil.

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The nation has spoken


5 out of 5 stars


5 out of 5 stars

This is lovely and super easy but I think the recipe is a little misleading. If using parmesan, this recipe would not be vegetarian

Lucy willins

5 out of 5 stars

This was very good and delicious

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