Baked Ziti from Vegan Mom

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.4
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 402.1 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 11.6 g

View full nutritional breakdown of Baked Ziti from Vegan Mom calories by ingredient
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Number of Servings: 8


    Baked Ziti
    Way easier than lasagna, but packing that same crowd-pleasing punch, this will serve 6 - 8.

    1 lb. tube pasta (such as ziti, penne, or rigatoni)
    2 1/2 c. tomato sauce (psst, that's how much is in your favorite jar)
    1 c. cashew ricotta (see recipe below)
    olive oil

    1/4 c. bread crumbs
    2 T. nutritional yeast
    1/4 t. salt
    1 T. olive oil

    Heat oven to 400 and smear some olive oil around a 9 by 13 inch casserole dish. Boil pasta until just al dente. In a small bowl, stir together ingredients for topping and set aside. Toss cooked and drained pasta into prepared casserole dish. Pour in tomato sauce and cashew cheese. Stir gently to coat pasta while still leaving pockets of cheese in tact. Sprinkle bread crumb mixture on top. Cover and bake 25 minutes, until heated through. Uncover and bake 5 more minutes.

    Cashew RicottaThis is the same cheese you made for the fig topped pizza last fall. And if you didn't listen to your mom and make that pizza, well figs are getting ripe again, and I did already tell you to double the recipe, right? Also, I'll mention again that this recipe is adapted from my favorite vegan cookbook, Nonna's Italian Kitchen by Bryanna Clark Grogan.

    1 (12.3 oz.) box firm silken tofu
    1/3 cup whole raw cashews
    1 T. lemon juice
    1/4 t. salt

    Grind the cashews in the food processor until very fine. Add the tofu, lemon juice, and salt, and process until smooth.


Number of Servings: 8

Recipe submitted by SparkPeople user LBSULZ.

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