- 4 cups of cooked ziti noodles (can be a little al-dente, since they will cook more in the oven), rinsed and drained
- 1 can or jar (standard sized, not small, but the bigger ones) of spaghetti sauce
- 2 cups cashew cheese or ricotta tofu
- oil or nonstick cooking spray
- Pre-heat oven to 425 degrees Fahrenheit.
- Lightly grease baking, casserole, bread pans, or small lasagna pan. I used a deep, rectangular baking pan about 2 inches deep, 4 inches wide and 7 inches long, guesstimated. It’s been a while. Just find one that fits, or use two.
- Spread a little sauce in the pan.
- Pour in ziti.
- Pour sauce over ziti.
- Spread cashew cheese or ricotta tofu over top.
- Cover with foil with a slit or two in the middle of the foil.
- Bake for about 30-45 minutes. Sauce should be absorbing into the noodles and/or bubbling.
- If not burned or burning, baking another 10 minutes uncovered to allow the cashew cheese/tofu ricotta to dry more and more sauce to absorb into the noodles.
Makes about 4 cups of baked ziti. I’m sure it can be frozen, too, but it should keep in the fridge about 5-7 days, depending on the type of topping you chose and whether the sauce was leftover, already opened, or just opened, and a few other factors, I’m sure.
You can make baked spaghetti the same way, too.