Vegetarian Baked Ziti Recipe: Making the ”Meat” Sauce with Veega Giniling + Vegan Option | Pepper.ph

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be a cost-effective substitute with a similar melt.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

ziti pasta

🥗Healthier: whole wheat ziti

💰Cheaper: penne pasta

Penne is often less expensive and provides a similar shape.

Cook ziti pasta in a large pot of salted boiling water until al dente; set aside.

In a large pot, sauté carrots and onions over medium heat until they begin to soften.

Add garlic and cook until fragrant.

Move the aromatics to the side and add tomato paste to the center of the pot, ensuring it has contact with the surface.

Add crushed tomatoes, milk, water, and dried oregano; stir until well-combined.

Bring the sauce to a boil and add the frozen Veega giniling; cook for 10-12 minutes until the sauce thickens and the giniling is cooked through.

Season the sauce with salt and pepper.

Remove the sauce from heat and stir in the cooked pasta.

Transfer the pasta to an oven-safe container and cover with prepared bechamel sauce or top with vegan cheese if desired.

Place the pasta in the oven and cook until the top is golden brown, about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens