Dairy-Free Baked Ricotta Pasta
Easy, comforting pasta dish tastes like lasagna without the hassle!
Servings 8
Calories 298kcal
Cost $12
Equipment
Ingredients
- 16 oz dry pasta I used penne
- 1 jar marinara sauce 28 oz
- fresh basil for garnish
- parmesan cheese for garnish, I use vegan
Tofu Ricotta
- 1 16 oz package tofu extra firm
- ¼ cup non-dairy milk I use Milkadamia macadamia nut milk
- 3 tablespoon nutritional yeast
- ½ cup basil fresh
- 1 tablespoon oregano dried
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Boil pasta until just al dente, under 1-2 minutes normal cook time.
- While pasta boils, make ricotta by blending all tofu ricotta ingredients in food processor until it's all combined.
- Strain pasta and add it to a 9x13 casserole dish. Add in the marinara sauce and ricotta and mix well to combine.
- Bake for 15 minutes.
- Garnish with basil and vegan parmesan and enjoy!
Notes
- Undercook the pasta slightly so that when you bake it, it cooks to perfection and doesn’t get mushy.
- Feel free to use any shape and type of pasta you like! I find penne works great. Use gluten-free to keep this dish gluten-free friendly.
- Store this in the fridge for up to 5 days in a sealed container. Reheat with a little extra marinara sauce on top.
- Do not over-bake the pasta as it will dry out.
Nutrition
Calories: 298kcal | Carbohydrates: 50g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 558mg | Potassium: 460mg | Fiber: 5g | Sugar: 5g | Vitamin A: 487IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 3mg
