Plant-Based Baked Penne with Ricotta
Plant-Based Baked Penne with Ricotta
By: The Jaroudi Family
Serves 8
Ingredients:
16 oz penne pasta [454 g]
One batch of our easy fat-free marinara sauce
Whole food plant-based ricotta
Whole Food Plant-Based Ricotta
By: The Jaroudi Family
Ingredients:
1 – 16 oz block of extra firm tofu (drain the water from packaging) [454 g]
1 – 15 oz can of white beans (drained and rinsed) [425 g]
1⁄4 cup nutritional yeast [20 g]
¼ cup plant milk
1 tbsp lemon juice
1 tbsp white miso
1 tsp garlic powder
Dash of black pepper
2 tbsp Italian seasoning
Directions:
1.) Follow the directions on the pasta packaging for parboiling (about 7 minutes for whole wheat).
2.) In a food processor mix together all of the ricotta ingredients. The mixture should be very thick, but tofu should be blended smooth.
3.) In a large 9x13 casserole pan – add parboiled pasta, marinara sauce, and ricotta.
4.) Bake at 350°F covered for 30-35 minutes
Notes:
*Lower fat option ricotta: You can use all white beans for a total of 2 – 15oz cans rinsed and drained
*Substitute tofu for 1 cup of sunflower seeds or cashews
Easy Fat-Free Marinara Sauce
By: The Jaroudi Family
Ingredients:
2 ½ cups strained tomatoes* (680 g)
2 tbsp nutritional yeast (10 g)
2 tbsp Italian seasoning
1 pitted date
1 tsp white miso
Directions:
Add all ingredients into a high-speed blender – blend until smooth.
Notes:
*(canned diced tomatoes or fresh chopped tomatoes can also be used)
Add more dates or miso to your taste preference
Experiment with spices
Add in garlic cloves
Add red pepper flakes for a kick
Store in an air-tight container for around five days refrigerator.
The sauce freezes well!
Download our Plant-Based Baked Penne with Ricotta recipe PDF.
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