Name: Vegetable Ricotta Rotini Bake
Yield: One 9×13-inch pan
Cuisine: Vegan
Ingredients: 1 lb rotini; Your prepared tofu ricotta; 8 oz mushrooms, chopped; 1 green pepper, diced; ½–1 onion, diced; Spinach, chopped; 1–1½ cups vegan mozzarella; 1 large jar (about 32 oz) marinara; 1 tbsp olive oil; Garlic, as in the manicotti recipe

WHAT WE DOCUMENTED

One 9×13-inch pan

Ingredients

1 lb rotini
Your prepared tofu ricotta
8 oz mushrooms, chopped
1 green pepper, diced
½–1 onion, diced
Spinach, chopped
1–1½ cups vegan mozzarella
1 large jar (about 32 oz) marinara
1 tbsp olive oil
Garlic, as in the manicotti recipe

METHOD

Make it

1
Cook rotini in salted water 2 minutes less than package directions; drain.
2
Sauté onion, mushrooms and green pepper in olive oil 7–10 minutes; add garlic and spinach for last 1–2 minutes.
3
Combine rotini, prepared tofu ricotta, vegetables, about 1 cup vegan mozzarella and roughly 2/3 of marinara. Add more sauce if dry.
4
Spread thin marinara layer in 9×13-inch pan. Add pasta mixture; top with remaining sauce and another 1/2 cup mozzarella.
5
Cover and bake at 375°F about 25 minutes. Uncover another 10–15 minutes until bubbling; rest 5–10 minutes.

Cooking notes

Source lists prepared tofu ricotta without repeating its formula. Referenced ricotta at 1703 uses 2 blocks (14 oz each) tofu, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 1 tsp basil, 1 tsp parsley or Italian seasoning, 1/2 tsp garlic powder, 1/2–1 tsp salt and 1/2 tsp black pepper.
The source lists 1–1½ cups mozzarella, but its directions allocate about 1 cup inside and another 1/2 cup on top.
Leave zucchini out in this variation.