Dairy-Free Baked Ziti
Indulge in the comforting magic of Dairy-Free Baked Ziti, a plant-based twist on the classic Italian-American favorite. This recipe layers al dente ziti pasta with a rich, homemade tomato sauce, a creamy tofu-based "ricotta," and a generous sprinkling of dairy-free mozzarella cheese for a completely vegan dish that doesn’t skimp on flavor. Nutritional yeast and lemon juice lend the tofu ricotta a tangy, cheese-like quality, while fresh spinach adds a boost of color and nutrients. Perfectly oven-baked to achieve a bubbly, golden top, this delicious pasta bake is a satisfying crowd-pleaser that's ideal for weeknight dinners or cozy gatherings. Plus, it's ready in just an hour and caters to those following a dairy-free or vegan lifestyle. Serve with a crisp green salad or warm garlic bread for the ultimate comfort meal!
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Recipe Information
Ingredients
- 12 ounces ziti pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces firm tofu, drained and crumbled
- 0.25 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 cups fresh spinach, chopped
- 1 cup dairy-free mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Cook the ziti pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic to the skillet and sauté for another 2 minutes until fragrant.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes to develop flavors.
In a medium bowl, combine crumbled tofu, nutritional yeast, and lemon juice. Mix well to create a creamy tofu 'ricotta'.
Add the chopped spinach to the mixture and stir until the spinach is well incorporated.
Add the cooked ziti pasta to the tomato sauce in the skillet, ensuring the pasta is fully coated.
Pour half of the pasta mixture into a 9x13 inch baking dish. Layer the tofu mixture over the pasta evenly.
Add the remaining pasta over the tofu layer and top with shredded dairy-free mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
Let the baked ziti cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 47.2 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3707 mg | 285% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 3980 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
