Dairy-Free, Soy-Free & Nut-Free Baked Ziti

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Dairy-Free, Soy-Free & Nut-Free Baked Ziti

Ingredients
For the pasta
12 oz ziti or penne pasta (gluten-free if needed)
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
½ cup water or vegetable broth
Salt and black pepper to taste

For the nut-free, soy-free ricotta
1 ½ cups cooked white beans (like cannellini or navy beans)
¼ cup unsweetened oat milk
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
½ tsp salt

For the nut-free, soy-free, dairy-free cheese topping
1 cup shredded dairy-free mozzarella

Instructions
1. Cook the pasta according to package instructions. Drain and set aside.
2. Make the sauce: Heat olive oil in a pan over medium heat. Sauté onion until soft, about 3 minutes. Add garlic, oregano, and red pepper flakes, and cook for 1 minute. Stir in crushed tomatoes and broth. Simmer for 10 minutes, seasoning with salt and pepper.
3. Prepare the ricotta: Blend all ricotta ingredients in a food processor until smooth. Adjust seasoning as needed.
4. Assemble: Preheat oven to 375°F (190°C). In a large baking dish, mix pasta with half the sauce. Add dollops of the nut-free ricotta, then pour over remaining sauce. Stir slightly to distribute.
5. Top it off: Sprinkle with shredded dairy-free cheese or drizzle with homemade cheese sauce.
6. Bake for 20 minutes, or until cheese is melted and bubbly. Serve warm and enjoy!