Name: Roasted Broccoli and Tomato Baked Ziti
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 lb ziti (use gluten-free pasta, if you like); 1 head of broccoli, cut into small florets; 1 pt cherry tomatoes; 1 (15.5-ounce) can cannellini beans, drained and rinsed; 3 large cloves garlic, very thinly sliced or minced; 2 tbsp olive oil; 2 tsp dried oregano; ½ tsp crushed red pepper flakes (optional); ½ tsp salt; 1 cup shredded vegan mozzarella; 1 (14- to 16- ounce) package firm tofu, drained and rinsed; ⅓ cup nutritional yeast; 1 tbsp onion powder; 2 tsp olive oil; 1 tbsp fresh lemon juice; ¾ tsp salt

Baked ziti has a special place in my heart. It's been a family favorite for years and when it's made with a quick tofu ricotta that gets stirred in for richness, everybody's happy. But when the weather is warming up and a dish that's

Ziti

1 lb ziti (use gluten-free pasta, if you like)

1 head of broccoli, cut into small florets

1 pt cherry tomatoes

1 (15.5-ounce) can cannellini beans, drained and rinsed

3 large cloves garlic, very thinly sliced or minced

2 tbsp olive oil

2 tsp dried oregano

½ tsp crushed red pepper flakes (optional)

½ tsp salt

1 cup shredded vegan mozzarella(use more to suit your taste)

Tofu Ricotta

1 (14- to 16- ounce) package firm tofu, drained and rinsed

⅓ cup nutritional yeast

1 tbsp onion powder

2 tsp olive oil

1 tbsp fresh lemon juice

¾ tsp salt

Preheat oven to 400ºF. Line a baking tray with parchment. Place broccoli, tomatoes, beans, and garlic on the baking tray and drizzle with the oil. Toss together to ensure everything is coated. Arrange in a single layer on the baking tray and sprinkle with oregano, chili flakes, and salt. Roast for about 15 to 20 minutes, or until the broccoli tips are starting to brown and crisp up. Remove the tray from the oven and reduce heat to 375ºF.

While the vegetables are roasting, cook pasta (in salted water) according to package directions.

To make the tofu ricotta, finely crumble the tofu into a large mixing bowl. Add remaining ingredients and use your hands to mix well to combine.

Drain the pasta, reserving about 1 cup of the cooking water. Add the pasta to bowl with the ricotta and gently stir. Transfer vegetables from the baking tray to the bowl and toss to combine. Add the cooking water to moisten. Empty the contents of the bowl into a lightly oiled 9- by 13-inch casserole dish. Sprinkle with shredded mozzarella and bake in the oven for about 15 minutes, or until the cheese is melted and the casserole is heated through. Serve immediately.