Baked Ziti. Veganized. Delicious. Better for You.

Since Baked Ziti is a family favorite around the winter holidays for both the omnivores and the vegetarians in the family, I thought I would try my hand at not only eliminating all the dairy and egg but making some additions that would make this a healthier dish (“Classic” Baked Ziti contains approximately 347 calories per one cup serving!) without sacrificing any of the classic flavor. Much of the credit here goes to Isa Chandra Moskowitz and her Tofu Basil Ricotta recipe, which can be found in Veganomicon and online. It is super quick to prepare and can be made ahead and refrigerated until the rest of the Ziti ingredients are ready.

Ziti is a great recipe to make ahead of time and reheat. It also makes a tremendous amount, so it can also be put into freezable containers to pop into the microwave for lunches too!

Baked Ziti
Makes approximately 10, 1 cup servings

Ingredients

• One box (16 oz.) dried ziti pasta
• 2, 16 oz cans or jars of favorite pasta sauce
• 1 tablespoon olive oil
• ½ onion chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• 1 Cup TVP OR 1 package frozen Boca Ground Crumbles
• 2 cups of Tofu Basil Ricotta from Veganomicon.
• Vegan Parmesan cheese (optional)

 Instructions: 

• Heat oven to 375°F.
• Cook pasta according to package directions; drain and set aside.
• Heat olive oil in skillet, add ½ chopped onion and cook for 2-3 minutes.
• Add TVP OR Boca Ground Crumbles
• Add ½ tsp oregano, ½ basil
• Stir to combine and cook until TVP has absorbed the oil and flavors and is slightly browned.
• Add 1½ cups of the tomato sauce to skillet mixture and stir combine.
• In large baking pan combine pasta, tofu basil ricotta and TVP mixture.
• Top with remaining ½ cup of tomato sauce.
• Cover with foil and cook until heated through, about 20 minutes.
• If desired, remove foil after 10 minutes, cover top with Vegan Parmesan cheese and cook for final 10 minutes.

Enjoy!