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1
Preheat the oven to 375u00b0F.
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2
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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3
Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the ziti to the water. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the tofu ricotta.
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4
Place the tofu, olive oil, lemon juice, nutritional yeast, salt, black pepper, garlic powder, and Italian seasoning into the bowl of a food processor or blender. Process on high power for 2-3 minutes, until very smooth. Adjust olive oil and seasonings to desired consistency and taste.
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5
Return the drained ziti to the large pot. Add 3 cups marinara sauce and stir to thoroughly coat the pasta.
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6
Transfer about 1/3 of the sauced pasta to the prepared baking dish. Drop half the tofu ricotta mixture by spoonfuls over the ziti, and gently spread it into an even layer. Repeat with another 1/3 of the ziti and the remaining tofu ricotta. Top with the last 1/3 of ziti. Spoon 1 cup marinara sauce and over the top of the dish. Sprinkle top of dish with vegan Parmesan, if desired.
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7
Cover the baking dish with a sheet of aluminum foil.
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8
Bake the ziti for 40 minutes on the middle rack of oven.
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9
Remove the aluminum foil and bake for 10 minutes longer, until the dish is heated through.
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10
Check to see that ziti is done. Remove from oven or add time as needed.
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11
Remove the baking dish from the oven. Allow the spaghetti to rest for 20 minutes before serving.
