Can you make gluten-free baked ziti?

Defintely! To make baked ziti gluten-free, simply use your choice of gluten-free pasta such as quinoa or brown rice pasta. You may not be able to find gluten-free ziti noodles but you can use penne or another similar pasta shape.

What if I can't find ziti?

If you can't find ziti noodles, substitute penne, rigatoni or macaroni.

Can I make this without tofu?

Yes. You can use any store-bought ricotta or mozzarella cheese or a mixture of cheeses such as parmesan, ricotta and mozzarella. If you have a cashew ricotta or other cashew-based cheese recipe you like, that works too.

Should I cover baked ziti with foil?

No. Covering the baked ziti with foil for baking is not necessary.

Easy Vegan Baked Ziti with Homemade Tofu Ricotta (No Cashews)

Description

Try this hearty, comforting and delicious vegan baked ziti for an easy crowd-pleasing meal!

Ingredients

For the Baked Ziti

2 tbsp olive oil
1 medium onion, sliced (200 g)
4 cloves garlic, minced (10 g)
salt and pepper
1 red pepper, sliced (175 g)
2 cups cherry tomato, halved (285 g)
1 tsp dried oregano
1 tsp chilli flakes
28 oz can crushed tomato (796 ml)
500 g uncooked ziti (or penne)
2 tbsp chopped basil

For the Tofu Ricotta

350 g package extra-firm tofu, drained
1/4 cup nutritional yeast (25 g)
1/4 cup fresh lemon juice
1 tsp sea salt
1 tbsp apple cider vinegar
2 cloves garlic or 1 tsp ground garlic

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Instructions

Saute Vegetables: Heat the olive oil in a large pan over medium heat. Add the onion and a pinch of salt and pepper and cook until translucent, roughly 3-4 minutes. Add the garlic and red peppers to the pan and cook for another 2 minutes, stirring often. Start brining a large pot of salted water to boil to cook the pasta.
Cook Sauce: Add the tomatoes, oregano, chilli flakes and crushed tomato to the pan. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
Cook Pasta: When the water is fully boiling, cook the pasta according to package instructions. Cook to about 1 minute under al dente since it will finish cooking in the oven. Start preheating the oven when the pasta is nearly ready.
Make Tofu Ricotta: Add all of the tofu ricotta ingredients to a food processor or high-speed blender and combine until smooth. Alternatively, use a prepared ricotta of choice, either homemade or store-bought.
Mix Pasta & Sauce: Once pasta is cooked, strain off all water and place back in the pot, add your sauce and mix well. Alternatively, you can mix them right in the baking dish.
Bake Ziti: Transfer pasta into an approximately 12×8-inch baking dish. Evenly spread pasta in the baking dish then cover with tofu ricotta. Bake 20 minutes at 350 F for 20 minutes, or until the top is golden brown.
Serve: Let stand for 10 minutes, sprinkle with the chopped basil and fresh-cracked black pepper and enjoy.

Notes

Cheese Options: As an alternative to tofu ricotta, you can pour 1 cup cashew cream over the pasta and sauce then top with shredded vegan mozzarella, use a combination of cheeses on top, such as mozzarella and parmesan or use a store-bought ricotta or other dairy-free cheese you enjoy. This easy almond or cashew parmesan is good for serving.

Storing: Let cool. Tightly wrap or transfer to an airtight container and store in the fridge for up to 5 days. To freeze, tightly wrap or store as individual servings in freezer-safe containers or freezer bags. Thaw then reheat in the microwave or oven at 350 F until heated through.

Nutrition

Serving Size: 1/6th of recipe
Calories: 392
Sugar: 6 g
Sodium: 478 mg
Fat: 10 g
Carbohydrates: 72 g
Fiber: 6 g
Protein: 20 g

Keywords: vegan baked ziti, vegan baked ziti no cashews