Ingredients
Dry
- 16 oz Ziti pasta (Use gluten-free if necessary)
- 0.25 cup Nutritional yeast
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
Wet
- 32 oz Marinara sauce (Store-bought or homemade)
- 2 Tbsp Olive oil
- 2 qty Zucchini (Medium size, diced)
- 1 qty Red bell pepper (Large size, diced)
- 1 qty Yellow onion (Medium size, diced)
- 4 cloves Garlic (Minced)
- 3 cup Fresh baby spinach (Roughly chopped)
- 15 oz Vegan ricotta (Cashew or tofu-based)
- 1 cup Vegan mozzarella shreds
Method
- 1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2. Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
- 3. In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
- 4. Add the minced garlic, dried oregano, dried basil, salt, and black pepper to the skillet. Cook for another minute until fragrant.
- 5. Stir in the fresh baby spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat.
- 6. In a large mixing bowl, combine the cooked ziti, sautéed vegetables, marinara sauce, and vegan ricotta. Toss gently until everything is evenly coated.
- 7. Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
- 8. Top with vegan mozzarella shreds and sprinkle the nutritional yeast and garlic powder evenly over the top.
- 9. Cover the baking dish loosely with foil and bake for 20 minutes.
- 10. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
- 11. Let the casserole cool for 5-10 minutes before serving. Garnish with fresh basil if desired.
Chef's notes
For a nut-free version, use a tofu-based vegan ricotta instead of cashew-based. You can also add vegan sausage crumbles or mushrooms for extra texture and protein.