Baked ziti is such a fun, impressive and EASY dish- my husband gets so excited when I make it! I love that it It lasts a few days in the fridge, providing extra meals and snacks. On these colder winter nights, there’s nothing like fresh baked ziti a salad and a nice glass of red wine. It’s serious comfort food for our family and feels old-school. Pre-heat oven to 350.
2 Lbs. Gluten Free Ziti and/or Spirals- I love to mix them both for extra texture - just check to see if you have to put one in a few minutes before the other! (HINT: *my favorite brand BY FAR is Tinkyada - it’s got the best consistency- not mushy or gritty at all, a serious pet-peeve of mine.
Faux-cotta Cheese (recipe below)
1 jar Tomato Sauce or about 4 cups of homemade
1 package Vegan Mozzarella Cheese (Daiya cheese is by far my favorite! It melts, stretches, tastes great and it’s SOY FREE!!)
One package of firm sprouted organic tofu – you don’t have to use sprouted but I find I digest it way more easily- and the nutrients are more readily available!
2 tablespoons of Italian herb seasoning
2 tablespoons of olive oil
1 tsp. apple cider vingegar
½ c Nutitional Yeast
Juice of one lemon
1/2 tsp of garlic salt or ½ tsp of sea salt and 2 fresh cloves of garlic, minced
pepper to taste- black or crushed red for a spicier cheese.
Mix all the ingredients together until consistency is creamy. Let sit so flavors can meld. Cook 2 lbs of gluten free ziti and or rotelle about ¾ of the way done. Should still be somewhat chewy. Drain pasta and add ricotta mixture. Add tomato sauce and sprinkle in some Daiya cheese. Mix thoroughly. **
Add more sauce on top and then cover top with Daiya cheese.
Pour mixture into glass pan or casserole dish and bake for 15 minutes covered with tin foil. Remove tin foil and bake uncovered for another 15 minutes.
** PS Feel free to add in vegan meatballs too – it is delicious!!