This is your classic homemade childhood favorite when it comes to pasta, ok maybe following that Mac and Cheese bake you used to love so much. This is just an even better version because well it’s vegan and every meal tastes better knowing you’re eating a cruelty free dish. Don’t you agree? We don’t want or need to hurt the innocent animals to enjoy an amazing meal.
My vegan ziti dish still has all the same staples as the “other” version it’s just made using different ingredients. This pasta dish is made using red lentil sedanini. I know I’ve never heard of it before I tried this from Trader Joe’s. Sedanini is tube-shaped pasta that’s somewhere between elbows and penne, shape-wise. Believe me when I say it’s incredible, because it’s just that INCREDIBLE. This red lentil pasta takes just about 6-7 minutes to cook and it contains 13 grams of protein in every serving! That’s crazy! Pasta can actually be good for us? Who would have thought?
This ziti is layered with a quick jar of organic tomato sauce and my Vegan Tofu Ricotta Cheese, fresh basil, beef less Beef, Vegan Cashew Cheese Sauce, Vegan Cashew Parmesan & topped it with a Vegan Cashew Parmesan Breadcrumbs. You won’t be able to stop going back for more. I promise it’s so good!
There are more than a couple layers to this pasta bake, but all of the cheese recipes can be made ahead of time {which I highly recommend you do} to make this a quicker process. My favorite thing about making a classic, hearty pasta dish is that you can take it to any and all special events. Great for a birthday, holiday or Sunday dinners.
A really well put together pasta dish needs to be baked for that warm comfort food type of feeling. You know the one I’m talking about, when you eat so much you have to undo that button to those jeans you’re wearing and you end up falling asleep on grandmas couch.
To start, preheat the oven to 350F. Line a 9×13 baking pan with parchment paper, set aside.
Add both minced shallots & garlic to a hot skillet on medium-high heat with oil. Cook about 3 minutes. Add in the beef less beef and remaining ingredients, mix and cook 8 minutes, remove from heat & set aside.
Then either prepare all your cheese recipes or get them ready to use {if you prepared them ahead of time} for assembling the ziti.
Now you need to layer your prepared 9×13 baking pan starting with some tomato sauce, cooked pasta, more sauce, some beef less beef, Vegan Tofu Ricotta Cheese, chopped basil, Vegan Cashew Cheese Sauce, vegan mozzarella then repeat until no more is left. Top with Vegan Cashew Cheese Breadcrumbs.
Put the pan in the oven and Bake for 30 minutes. Remove from oven. Plate individual servings and top with fresh basil and more Vegan Cashew Cheese Sauce if desired. Serve and enjoy.
| Prep Time | 15-45 minutes {if cheeses aren’t prepared prior} |
| Cook Time | 45 minutes |
| Servings |
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- 2 ½ Jars Tomato Sauce
- 24 ounces Red Lentil Pasta cooked
- 12 ounces BeefLess Beef
- 8 ounces Vegan Mozzarella Cheese
- ½ cup Vegan Cashew Cheese Sauce
- ¼ cup Vegan Cashew Parmesan
- 2 tablespoons Fresh Basil
- ½ cup Vegan Cashew Parmesan Breadcrumbs
- 1 teaspoon Grape Seed Oil
- 1 Shallot minced
- 1 tablespoon Garlic minced
- 12 ounces BeefLess Beef
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Dried Basil
Ingredients
BeefLess Beef
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- Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper, set aside.
- Add both minced shallots & garlic to a hot skillet with oil. Cook about 3 minutes.
- Add in beef less beef & remaining ingredients, mix and cook 8 minutes, remove from heat & set aside.
- Prepare the Vegan Tofu Ricotta Cheese, the Vegan Cashew Cheese Sauce, the Vegan Cashew Parmesan and the Vegan Cashew Parmesan Breadcrumbs.
- Layer your prepared 9x13 baking pan starting with some tomato sauce, cooked pasta, more sauce, some beef less beef, Vegan Tofu Ricotta Cheese, chopped basil, Vegan Cashew Cheese Sauce, vegan mozzarella then repeat until no more is left. Top with Vegan Cashew Cheese Breadcrumbs.
- Bake for 30 minutes. Remove from oven. Plate and top with fresh basil & more Vegan Cashew Cheese Sauce if desired. Serve & enjoy.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
