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14Ingredients
75Minutes
360Calories
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Description
Made vegan with a soy-based ricotta, this hearty baked spaghetti is so rich and creamy, no one will know it's dairy-free. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
10 SERVINGS
- nonstick cooking spray
- 1 lb. spaghetti
- 1 lb. firm tofu (drained)
- 1 1/2 Tbsp. extra-virgin olive oil
- 1/2 lemon (juiced)
- 3 Tbsp. nutritional yeast
- 3/4 tsp. salt (plus more for pasta water)
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 3/4 tsp. Italian seasoning
- 3 cups marinara sauce (for spaghetti)
- 1 cup marinara sauce (for top of dish)
- vegan mozzarella cheese (optional, for serving)
- fresh basil leaves (optional, for serving)
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Directions
- Preheat the oven to 375°F.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water and cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the tofu ricotta.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium610mg25% |
| Potassium580mg17% |
| Protein17g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Cassandra 5 months ago
Agree with some of the others - needed a flavour boost - but was pretty good for a simple weekly lunch meal-prep option. I didn't have marinara sauce so I used passata and added steamed butternut pumpkin (to boost the nutrients); I'd probably add chilli flakes in future. I also added basil and Kalamata olives between the ricotta and spaghetti layers. Would consider adding lentils in future. Had it with a basic salad with balsamic dressing which was a nice balance.
Barbara Hall 4 years ago
I used fat free ricotta instead of tofu. This recipe did not wow me. I think it needs some black olives and mushrooms added in. Probably will not make again. Nothing special at all.
Radick 4 years ago
Turned out great. I didn't have any more tofu, so I had to substitute cream cheese that I blended with italian seasoning... This worked out well. I will make this again, want to try the tofu next time.