Baked Ziti

Sean’s dad has been making us a lot of homemade red tomato sauce, and I got a little sick of making lasagna so I decided to try making baked ziti instead! Although the pictures didn’t come out great, the meal did and that’s all that matters! ( I only took a few photos of this recipe because I was super hungry and couldn’t pause for even two seconds 😉 )

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-1 sweet onion, diced

-1 zucchini, diced

-1 yellow squash, diced

-Mushrooms, chopped

-1 box of gluten free pasta of your choice

-Extra virgin olive oil

-Tomato sauce (either jarred or homemade)

For the Vegan cheese:

-2/3 Cup cashews

-2 1/2 Cups water

-4 Tablespoons tapioca starch (also called tapioca flour)

-6 – 8 Tablespoons nutritional yeast

-2 teaspoons apple cider vinegar

-10 Tablespoons coconut oil



-Saute the vegetables in the oil. Once cooked through, set aside

-Cook pasta  according to box instructions. Drain & set aside

For the cheese:

-Boil the cashews in water for 8 minutes. Drain & set aside

-Place all of the cheese ingredients in a blender or food processor & blend until it’s all liquid (if your coconut oil wasn’t melted, it can seem like the cheese sauce is “curdled”, but when you heat it up it will become completely fluid)

-Pour the entire mixture into a small pot & bring to a boil, stirring constantly

-Once the structure gets firm & becomes a little bit stretchy (like diary cheese), your vegan cheese is ready

-Mix tomato sauce, vegetables, pasta, & vegan cheese in a large bowl. Stir until all ingredients are fully mixed together

-Preheat oven to 350°F & bake 15 – 20 minutes

Baked Ziti Insta


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