Baked Ricotta Pasta

by Abhijeet Sinha

Ingredients

  • 16 oz penne pasta
  • 1 jar marinara sauce
  • fresh basil garnish
  • vegan parmesan cheese garnish

Tofu Ricotta

  • 1 16 oz package extra firm tofu
  • 1/4 c. macadamia nut milk I use milkadamia Unsweetened
  • 3 Tbsp. nutritional yeast
  • 1/2 c. fresh basil
  • 1 Tbsp. dried oregano
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt

Instructions

  • Preheat oven to 375 degrees F.
  • Boil pasta until just al dente. While pasta boils, make ricotta by blending all tofu ricotta ingredients in food processor until it’s all combined.
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