Purely Plant-Based Baked Ziti

I love me some cheesy baked ziti. That’s why I needed to come up with a plant-based version of one of my favorites, and I think I did pretty well. The time listed here doesn’t include the sauce, ricotta, and parmesan batches, so add those times in if they’re not already made. This one isn’t a quick after-work recipe, so reserve this for a lazy Sunday or a special holiday dinner.

Purely Plant-Based Baked Ziti

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Total Time: 1 hour 30 minutes

Servings: 6

What you’ll need

• ▢ 2 batches Vegan Ricotta Cheese
• ▢ 1 lb whole wheat ziti, penne, or similar
• ▢ 1 batch Super Easy Oil-Free Vegan Tomato Sauce
• ▢ 1 batch Vegan Parmesan Cheese Topping

How you’ll do it

• Turn on some Italian music and pour yourself a glass of wine.
• Bring pot of salted water to a boil. Cook pasta al dente, drain and rinse.
• While pasta is cooking, preheat oven to 350°.
• In a large bowl, mix together pasta and ricotta. Fold until well mixed and ricotta is evenly distributed.
• Cover the bottom of a 9×13 pan with a layer of sauce.
• Transfer pasta mixture into pan, spreading evenly.
• Cover pasta with a layer of sauce, then top with parmesan. Make sure you reserve some for the table after serving!
• Wipe your drool.
• Pop that bad boy into the oven, bake for 30 minutes, and chow down!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).