Fact: we couldn’t get through this meal without saying “OMG” after every bite 😭 my love langue might just be a cheesy, hot bowl of pasta on a sunday night… this one is so easy. The cheesy ricotta filling is vegan and high protein btw!
Preheat the oven to 400F and prepare a deep baking dish. Set aside. Fill a stovetop pot with water to boil the pasta. Once it’s boiling, cook the pasta for 2 minutes less than package instructions. While that’s cooking, prepare the tofu ricotta: blend 1/2 block of firm tofu, 1/2 cup raw cashews, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 2 tbsp olive oil, pinches of sea salt and garlic powder, and 1/4 cup water in a blender until smooth (about 2-3 minutes). Set aside. When the pasta is done, drain and set aside. Prepare your sauteed greens and set aside. Now you can assemble the bake! Start with a layer of tomato sauce, then add the pasta, ricotta, and greens. Repeat until the dish is full or you run out of ingredients, whichever happens first. Make sure to end with sauce and cheese on top, then place in the oven to bake. I baked for 20 minutes with a two minute broil at the end to get the cheese nice and crispy! Remove from oven, scoop out into bowls, mix it all up to deconstruct the layers (the ricotta will get SO creamy and become it’s own sauce) and enjoy!
