Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Vegan Baked Ziti with Mushrooms
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- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 666
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 21 g
- Cholesterol
- 20 mg
- Sodium
- 1199 mg
Baked ziti is a warming, cozy and cheesy classic. This version is generously dressed with a simple homemade tomato sauce loaded with earthy sautéed mushrooms. The ziti is filled and topped with some of our favorite vegan ricotta and mozzarella cheeses, so you don’t lose any of that creamy richness when you’re not eating dairy.
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 666
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 21 g
- Cholesterol
- 20 mg
- Sodium
- 1199 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Combine 6 tablespoons olive oil and the garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until golden brown, 2 to 3 minutes. Stir in the oregano and red pepper flakes, then add the tomatoes. Bring to a boil, then reduce the heat to maintain a steady simmer. Add 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until slightly thickened, about 10 minutes. (The sauce will thicken further as the pasta bakes.) Taste and adjust the seasoning with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- While the pasta cooks, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, undisturbed, until the mushrooms start to brown, about 4 minutes. Stir and continue cooking until lightly browned all over and the skillet is mostly dry, 3 to 4 more minutes. Add the mushrooms to the tomato sauce.
- Add the cooked pasta to the tomato sauce and toss, adding the reserved cooking water, 1/4 cup at a time, as needed to loosen (it should be saucy). Spread about half of the pasta in a 9-by-13-inch baking dish. Dot with half of the ricotta, then top with the remaining pasta and sauce. Dot with the remaining ricotta, then scatter the mozzarella all over. Bake until the sauce is bubbling and the cheese warms and softens, 15 to 20 minutes (vegan mozzarella will not melt and spread like dairy cheese). Let stand at least 10 minutes. Sprinkle with parsley and basil and drizzle with olive oil.
Cook’s Note
We used Kite Hill Ricotta Alternative and Follow Your Heart Dairy-Free Mozzarella for this recipe.
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