Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
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This recipe takes less than a half hour to whip up, and you can even put it together ahead of time for an extra quick dinner! I love using the Botticelli Vegan Bolognese pasta sauce for this recipe since it has a great flavor and meaty texture (though you can really use any pasta sauce and a handful of your favorite plantbased meat crumbles instead). Topped with vegan parmesan cheese, this is the ultimate Italian food comfort meal, perfect for fall, winter, or any time of year.
Baked Ziti Ingredients:
1 box (16 oz) rigatoni
1 cup grated vegan parmesan cheese + more for topping
1 cup vegan ricotta cheese (see below)
1 jar (24 oz) Botticelli Vegan Bolognese pasta sauce
If you can't find this exact sauce, you can use any type of jarred pasta sauce + 1 cup of Gardein Beefless Ground instead
Fresh parsley for garnish
Vegan Ricotta Cheese Ingredients:
1/2 block (8oz) of extra firm tofu
2 tbsp extra virgin olive oil
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
Directions:
Preheat your oven to 350° F.
Bring a large pot of water to a boil for the pasta.
Boil the pasta according to the instructions on the box (follow the "al dente" instructions).
Meanwhile, make the vegan ricotta cheese.
Place the tofu in a very large bowl (don't worry about pressing the water out of it).
Using the back-side of a fork, break up the tofu until it's crumbly and fluffy.
Add the olive oil and spices to the tofu.
Mix with a fork, continuing to break up the tofu in the process. The more you mix it, the fluffier and more ricotta-cheese-like it will become.
Add the pasta sauce (and/or beefless crumbles) and parmesan cheese to the tofu, and mix until everything is evenly combined.
Once the pasta is done boiling, drain it and add it to the large bowl with the sauce.
Mix gently until the pasta is covered.
Transfer the pasta mixture into a 9x13 baking dish.
Sprinkle with a thin layer of parmesan cheese.
Bake for 10 minutes or until the baked ziti is warmed through and is slightly brown around the edges.
Remove from oven, let it sit for 5 minutes, then serve with some fresh parsley on top.
Tips and Tricks:
You can make this ahead of time for an extra quick dinner. Follow all of the steps listed above, but do not bake it yet. Place it in the fridge until you're ready, then bake it for 15 minutes or until it is warmed through.
Top with some vegan mozzarella cheese to make it extra cheesy!
Store in an air-tight container in the fridge for up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 cup (yeilds about 6 cups)
Calories: 353
Total Fat: 15g
Carbs: 41g
Protein: 15g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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