Vegan Baked Pasta with Tofu Ricotta

Ingredients

• 12 Ounces Penne Pasta
• 3 1/2 Cups Marinara Sauce, homemade or store-bought
• 1 Pound Extra Firm Tofu, pressed and drained
• 3 Tablespoons Nutritional Yeast
• Juice of 1 Lemon
• 1/4 Cup Fresh Parsley, minced
• 1 1/2 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

• Preheat the oven to 350 F. Lightly oil an 8 by 8 baking dish or casserole dish.
• Bring a lot pot of water to a rolling boil, add the penne pasta, and cook 1-2 minutes less than the package directions call for. You want the pasta to be al dente. Drain the pasta and return to the pot.
• Add 2 cups of the marinara sauce to the pasta; stir to combine.
• Meanwhile, make the tofu ricotta. In a large bowl, crumble the tofu. Add the nutritional yeast, juice of 1 lemon, parsley, basil, oregano, salt, and pepper. Stir to evenly combine.
• Taste and see if it needs more lemon juice for tang or salt.
• Spread a thin layer of marinara sauce to the bottom of the pan. Add half of the pasta. Top with tofu ricotta. Add the remaining pasta on top.
• Pour the remaining marinara sauce on top, spreading evenly, making sure all of the pasta is covered in sauce.
• Cover the pan with foil. Bake for 45 minutes, until the pasta is cooked and the sauce is bubbling.
• Serve and enjoy!