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–+ servings
Golden, bubbling, and big enough for a crowd, this baked ziti layers pasta, creamy vegan cheeses, and vegetables into one comforting dish.
a dish of vegan baked ziti alfredo made with ziti pasta, vegan alfredo sauce, asparagus, mozzarella, and breadcrumbs
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Servings12

Ingredients

  • ¼ cup sea salt
  • 2 pounds ziti
  • 4 cups Alfredo Sauce vegan, of your choosing
  • 6 cups Cashew Ricotta choose your favorite
  • 5 cups Cashew Mozzarella same as above
  • 4 cups roasted lemon asparagus cut into ½-inch pieces (or other seasonal vegetable)
  • 3 cups Pangrattato breadcrumbs

Instructions

  • In a large pot, bring 4 to 6 quarts of water to a rolling boil.
  • Add the salt, then add the ziti and cook until al dente.
  • Drain and rinse the pasta under cool water to stop the cooking process. Set aside.
  • Preheat the oven to 375°F.
  • In a large mixing bowl, combine the ziti, Alfredo sauce, cashew ricotta, 3 cups of the cashew mozzarella, and the asparagus. Using a large wooden spoon, gently mix the cooked ziti with the sauce and cheeses until all the ingredients are evenly combined. Transfer the pasta into a 9 by 13-inch baking pan.
  • Top the pasta with the remaining 2 cups of cashew mozzarella, spreading it evenly across the top of the pasta. You can add more sauce or cheese to taste if necessary.
  • Top with pangrattato, sprinkling it evenly across the pan.
  • Cover the pan with a lid or foil and bake for 25 to 30 minutes. Remove the cover and bake for another 5 to 10 minutes, until the mozzarella and pangrattato reach a light golden brown.