Ingredients

The following ingredients have 8 Servings
  • 12 oz Gluten-Free Ziti Noodles
  • 3 Cups Vegan Soy-Free Ricotta (I use Kite Hill)
  • 1 8 oz Bag of Vegan Mozzarella Shreds (I use Daiya or So Delicious)
  • 2 TB Vegan Parmesan*
  • 4 Cups Tomato Sauce (Homemade Recipe Below):
  • 4 Cups Plain Tomato Sauce
  • 1 TB Dried Parsley
  • 1 Tsp Dried Basil
  • 1 Tsp Onion Powder
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Black Pepper
  • Fresh or Dried Parsley (to garnish, optional)

Instruction

  • Preheat the oven to 350°F.
  • Boil the ziti noodles al dente according to package direction, drain, and set aside.
  • Mix together the sauce ingredients in a large bowl if using homemade (no need to heat).
  • In a 9x13 baking/casserole dish, lightly coat the bottom with a touch of sauce.
  • Next, layer in 1/2 of the cooked ziti, then the ricotta, 4 oz of the mozzarella, and 2 cups of the sauce.
  • Then repeat with the remaining ziti, sauce, and finish with the last half of the mozzarella.
  • Sprinkle on the parmesan and optional dried parsley last.
  • Cover the baking dish with foil and bake in the preheated oven for 10 minutes, remove the foil and bake another 10 minutes.
  • Remove and serve or let cool before storing.