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Recipes / Baked Ziti

RECIPE

Baked Ziti

Vegan baked ziti with a seasoned tofu ricotta.

Serves 6–8Pasta & casseroles

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INGREDIENTS

Serves 6–8

  • 1 lb ziti or penne
  • 1 jar (24–28 oz) marinara sauce
  • 1 additional cup marinara, optional for a saucier dish
  • 1–2 cups vegan mozzarella shreds
  • 2 Tbsp nutritional yeast, optional
  • Fresh or dried basil, optional
  • 1 (14–16 oz) block extra-firm tofu, drained
  • 2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1–2 Tbsp unsweetened plant milk if needed
  • Optional: 2 cups spinach
  • Optional: mushrooms
  • Optional: vegan crumbles
  • Optional: chopped vegan sausage

METHOD

Make it

  1. 1

    Heat oven to 375°F.

  2. 2

    Boil pasta until just short of al dente, about 2 minutes less than package directions. Drain.

  3. 3

    Make ricotta by crumbling tofu into a bowl and mixing with nutritional yeast, lemon juice, olive oil and seasonings. Leave some texture.

  4. 4

    Combine pasta with most of the marinara.

  5. 5

    Put a thin layer of sauce in the bottom of the baking dish.

  6. 6

    Add half the pasta.

  7. 7

    Spoon dollops of tofu ricotta throughout.

  8. 8

    Add some vegan mozzarella.

  9. 9

    Add remaining pasta.

  10. 10

    Cover with remaining sauce and mozzarella.

  11. 11

    Cover and bake 20 minutes.

  12. 12

    Uncover and bake another 10–15 minutes, until bubbling and browned to your liking.

  13. 13

    Let rest 10 minutes before serving.

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