Tuesday, October 16, 2007
Neverending Baked Ziti
I got it in my head last week that I wanted to make bazed ziti. I don't know why, since I'd never had baked ziti before (and neither had my boyfriend) and I didn't have a particular recipe in mind. The results turned out really well, but dear gosh what was I thinking when I made a whole box (16 ounces!) of pasta. I thought we were never going to finish this.
Serves 8-10 (so you might want to cut this in half if you're not cooking for a small army)
16 ounces ziti pasta, cooked according to package instructions
1 jar of pasta sauce (might want a bit more if you like your Baked Ziti on the saucy side)
15 ounces extra-firm tofu, drained (or however much one thing of tofu weighs)
1/4 cup vegan mayonnaise
1/4 cup nutritional yeast
3/4 ts dried basil
3/4 ts dried oregano
1/2 ts garlic powder
1/4 ts onion powder
1/4 cup plain, unsweetened soymilk
1/2 lb mushrooms, sliced
Mozzarella soy cheese, shredded or grated
Preheat oven to 425 degrees.
Place tofu in large bowl and mash with fork. Mix in the vegan mayonnaise. Stir in nutrional yeast, basil, oregano, garlic powder, and onion powder. Add soymilk and stir again.
Place a few tablespoons of pasta sauce on the bottom of a glass 9x13" baking dish.
Add mushrooms and remaining pasta sauce into the bowl and stir everything together. Stir in cooked pasta, then pour the mixture into the baking dish. Top with soy cheese and cover tightly with foil. Bake for 20 minutes. Remove foil and broil for 3-5 minutes.