Pasta bake dishes are the perfect warm and cozy chilly day meals. This Easy Vegan Baked Ziti is basically a vegan version of a ricotta pasta bake. Every pasta lover will absolutely love this!!
I’ve been making pasta bake dishes at least once a week for the past few months. They make such a cozy dinner and you always have some leftovers for the next few days!
Ricotta is one of my favorite cheeses to cook with. But if I don’t have one on hand or don’t feel like eating dairy I always whip up a vegan ricotta cheese which is so simple to make and just as good!
BAKED ZITI WITH VEGAN RICOTTA CHEESE
This baked ziti casserole is made with a gluten-free rigatoni, layered with a homemade tofu ricotta, mushrooms and an easy tomato sauce. You can serve it to your dairy loving family and friends and they will tell no difference!
HOW TO MAKE VEGAN RICOTTA CHEESE
This vegan ricotta is a great staple to keep on hand and add to dishes such as pastas, pizzas or toasts! It’s made with tofu and a few other simple ingredients!
WHAT YOU NEED TO MAKE TOFU RICOTTA RECIPE
extra firm tofu
lemon juice
nutritional yeast
garlic powder
fresh basil (optional)
For this recipe you can simply mash tofu with the fork and stir all the ingredients. For the creamier ricotta, blend all of the ingredients except for the basil in the food processor. Then add the basil and pulse a few times to combine.
Meanwhile cook the pasta and make the sauce. Once everything is ready layer the casserole:
Spread a little bit of the sauce on the bottom
Layer with pasta
Add tofu ricotta cheese
Add more pasta and vegan shredded cheese
And here you have it! Comforting and easy vegan baked ziti that everyone will love!
I hope you try this recipe yourself! I would love to hear how it came out! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
8 oz ziti, gluten-free rigatoni or pasta of choice, cooked according to directions on the package 1 tbsp avocado oil 1 medium onion, chopped 3 garlic cloves 2 cups mushrooms, sliced 2 tbsp tomato paste 1 can tomato sauce 1 can crushed tomatoes 1 tsp maple syrup or sweetened or choice 1 tsp italian seasoning, basil, oregano or thyme 1/2 tsp ground fennel 1/4 tsp red pepper flake pink salt, black pepper VEGAN RICOTTA 8 oz extra firm tofu 1 tbsp lemon juice 1 tbsp nutritional yeast 1/2 tsp garlic powder 1/4 cup chopped basil Cook the pasta according to the directions on the package. Rinse, drain and set aside. Preheat oven to 350F. In a large pan, preheat oil. Add onion and cook until soften, about 5 minutes. Then, add garlic and mushrooms and cook additional 8-10 minutes until the mushrooms have released all the water. Stir in tomato paste, tomato sauce, maple syrup, seasonings, salt and pepper. Bring to a simmer and cook for a few more minutes. Meanwhile, use a fork or food processor to make the vegan ricotta. Mash the tofu with lemon juice, nutritional yeast, garlic powder and salt. Then stir in the chopped basil. Add in cooked pasta to the tomato sauce, reserving 1/2 cup fo the sauce. Place 1/2 cup of the sauce on the bottom of a medium size casserole dish. Then, add 1/2 of the pasta, ricotta cheese, and the rest of the pasta. Sprinkle with shredded cheese. Cover with foil and bake for 15-20 minutes. 
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Instructions