Baked Ziti Pasta
Yield: 7
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 M
Ingredients
- 1 pound of Bentilia's Zimmunity pasta.
- Coconut Oil
- 1 pound bulk of Shitake mushroom or favorite meat substitute
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon basil, minced
- 1 tablespoon of oregano
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
- Salt and pepper to taste
- 1/2 pound of mozzarella cheese, grated or shredded or vegan option
- 1 heaping cup of ricotta cheese or vegan option (usually cashew).
Instructions
- Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. (Instructions on box)
- Drain the pasta through a colander and rinse with cold water, so it doesn't stick. Toss with a little coconut oil (if desired)
- Sautee the mushrooms: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of coconut oil in a large sauté pan on medium-high heat. When the oil is shimmering, add the cut up mushrooms and stir until brown.
- Sprinkle salt on the mushrooms while on the pan.
- Make the sauce: When the mushrooms are mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
- Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
- Add salt and pepper, and adjust seasonings to your taste.
- Preheat the oven to 350°F.
- Layer in casserole dish: Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
- Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top mozarella or your favorite vegan cheese.