recipe

Tofu Ricotta and Marinara Pasta Bake

I’ll admit it. I had a tough time coming up with that title. Come on, though…what do I call this?

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BESIDES DELICIOUS?

This is one of the easiest recipe’s you’ll ever make and there’s enough for an army (or for a weeks worth of dinners if you usually cook for one or two). What do you need? Well, to be honest…just some sauce and tofu…okay there’s a few more ingredients than that BUT overall this is one of the smiliest and tastiest recipes you can make.

It also happens to contain some really really really healthy ingredients. The dish is vegan, vegetarian, clean, and can easily be converted to gluten free! You could easily make this a lot healthier if you wanted but let’s not go too crazy here.

The Bake is essentially just three parts:

  1. Tofu Ricotta
  2. Pasta
  3. House Marinara

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You’ll remember our House Marinara recipe here and you should know how to cook some pasta by now but if not…just read the box! All the directions are there. Although, keep in mind we will be baking this so cook it for about 2/3 of the recommended time on the box. This will ensure your pasta holds up and doesn’t disintegrate to mush. No one wants ricotta and marinara mush. No one.

Once you make all the independent parts, just combine them together, throw them in the oven at 350 degrees for about 30-40 minutes or until everything looks bubbly and delicious and – yup – cheesy.

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I know, tofu ricotta is not real ricotta. Your right and on its own I wouldn’t eat this with a spoon. However, by mixing it with the marinara and the pasta we get this cheesy like substance that is not just good for us but tastes pretty darn good too.

The secret is in the making of the tofu ricotta. You cannot just use tofu. That won’t work. You have to add a bunch of flavor to it. Tofu is just a blank canvas and you have to paint your tastes right on it. My secret? Miso Paste.

What is miso paste?

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Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.

What does this mean for our bodies? Well, Miso contains all the essential amino acids we need, making it a complete protein. It also stimulates digestive fluids, is a great source of probiotics, a great source of B12, strengthens the immune system, lowers LDL’s, and is high in antioxidants.

All of that in your pasta! Who’da thought!

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If you decide you don’t want to dive headfirst into Miso Paste and Tofu Ricotta, here’s a tip…just use regular Ricotta. It’ll work out just fine! Sprinkle with a heaping helping of Parm and you’ll be good to go!

Download your recipe for the Tofu Ricotta and Marinara Pasta Bake!

 

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