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Baked Ziti

3.63 from 79 votes
This pasta dish is loaded with a delicious vegan meaty sauce, homemade vegan ricotta, ziti noodles and vegan cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 (16 oz [453 g]) package ziti pasta (gluten-free if desired)
  • 1 tbsp (15 ml) olive oil
"Meat" sauce
  • 1 tbsp (15 ml) olive oil
  • 1 (14 oz [397 g]) package Impossible sausage defrosted (not frozen)
  • 1 medium-sized white onion diced
  • 3 cloves garlic, peeled and minced or 1 tbsp (9 g) jarred minced garlic
  • 1 tbsp (6 g) Italian seasoning
  • 1/2 tsp crushed red pepper add more for extra spice or omit for no spice
  • 1 (24 oz [680 g]) jar marinara sauce
  • 1 (8 oz [227 g]) can diced tomatoes
"Ricotta"
  • 1 cup raw, unsalted cashews soaked and drained (see notes)
  • 1/2 cup (120 ml) water
  • 1 tsp lemon juice
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • 1 (14 oz [396 g]) block firm or extra firm tofu pressed (see notes)
For assembling
  • 1 cup (113 g) vegan mozzarella cheese shreds
  • 1 cup (113 g) vegan parmesan cheese shreds can sub for mozzarella if needed
  • Salt & pepper to taste

Method
 

  1. Preheat the oven to 350°F (180°C) and set aside a 9 x 13-inch (23 x 33-cm) baking dish.
  2. Cook the pasta according to package instructions, until just under al dente. Once cooked, drain and rinse in cold water, place back in the pot and toss with the olive oil to keep from sticking.
Prepare the "meat" sauce
  1. Heat the olive oil in a large skillet over medium heat. Add the sausage and onion and cook for about 5-7 minutes, stirring and breaking apart often, until the onion is translucent and the sausage is cooked through.
  2. Stir in the garlic and cook for another 30 seconds to a minute, until fragrant.
  3. Stir in the Italian seasoning and crushed red pepper. Cook for about 30 seconds, stirring constantly.
  4. Stir in the Marinara sauce and diced tomatoes. Increase the heat to high and bring the mixture to a boil, stirring consistently. Lower the heat to low, bringing the mixture to a simmer. Let cook for 7-10 minutes, allowing the sauce to thicken. Stir occasionally.
Prepare the "ricotta"
  1. In a high-speed blender, add the soaked and drained cashews, water, lemon juice, garlic powder, onion powder and salt and blend until creamy, scraping the sides as needed. Add to a large bowl.
  2. Crumble the pressed tofu into the bowl with the cashew cream. Mix well.
Assemble the baked ziti
  1. Spread a thin layer of sauce on bottom of prepared baking dish. Using a cookie scoop or spoon, place globs of the ricotta on top of the sauce, using about half of the ricotta. Lightly push it down to flatten the ricotta or spread with back of the spoon.
  2. Add the cooked pasta on top and spread evenly. Pour the rest of the sauce on the pasta, gently stirring it in with the noodles.
  3. Dot and lightly spread the rest of the ricotta on top.
  4. Sprinkle evenly with the mozzarella and parmesan shreds.
  5. Bake on the middle rack until the cheese has melted and the dish is heated through, about 25-30 minutes.
  6. Taste and add salt and pepper as needed.

Notes

Soak cashews in warm water for 30 minutes to an hour. Drain and rinse.
 
Learn how to press tofu here.