Vegan Baked Ricotta Pasta
Creamy, comforting, plant-based vegan baked ricotta pasta is the easiest dinner idea.
Servings 8
Calories 247kcal
Cost $14
Equipment
- 1 pot
Ingredients
- 16 oz penne pasta
- 1 jar marinara sauce
- fresh basil garnish
- vegan parmesan cheese garnish
Tofu Ricotta
- 1 16 oz package tofu extra firm
- ¼ cup dairy free milk I use Milkadamia
- 3 tablespoon nutritional yeast
- ½ cup basil fresh
- 1 tablespoon oregano dried
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Boil pasta until just al dente. While pasta boils, make ricotta by blending all tofu ricotta ingredients in food processor until it's all combined.
- Strain pasta and pour into a 9x13 casserole dish, add in the marinara sauce and and ricotta and mix to combine well. Bake for 15 minutes.
- Garnish with basil and vegan parmesan!
- Enjoy!
Notes
- Pasta Shape: I like using short noodles for this recipe. If you don't have or like penne use rotini, fusilli, or shells! Again, I used penne in this vegan baked ricotta pasta.
- Vegan Milk: I highly recommend Milkadamia brand macadamia nut milk in the ricotta but if you don't have access to get that, use any vegan non dairy-milk like almond milk.
- Tofu: Don't like tofu or can't have soy? Make cashew ricotta. Blend 1 cup of raw boiled cashews instead of tofu in the ricotta.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 49g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 556mg | Potassium: 460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 487IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg
