April 29, 2021 2 min read



This easy pasta dish is great to serve on the weekends with a generous serving of salad on the side. The lovely rich flavour of the tomato sauce coats the pasta so well, and the homemade vegan ricotta lends a cheesy flavour without using dairy!

serves 5


    • 1 lb uncooked ziti
    • 1 tsp olive oil
    • 3 cloves garlic, minced
    • 1/2 onion, diced
    • 1 can of crushed tomatoes (28 oz)
    • 1 cup water
    • 1 tsp italian seasoning
    • 1 pinch crushed red pepper
    • 1/2 tsp salt
    • 1 tsp maple syrup
    • 1 red bell pepper, diced
    • 1 lb extra firm tofu, drained and crumbled
    • 2 tbsp nutritional yeast
    • 1 tsp salt
    • 1 tsp italian seasoning
    • 4 sliced of vegan smoked provolone, finely diced


  1. Preheat the oven to 375 °F. 
  2. Cook pasta according to package instructions. Drain and set aside.
  3. For the sauce, add the oil in a hot pan and saute the garlic, onion and pepper. Cooke for 5 minutes until cooked through. 
  4. Add crushed tomatoes, water, italian seasoning, crushed red pepper, salt and maple syrup. Bring to a boil then simmer for 5 minutes. 
  5. For the ricotta, place all your ricotta ingredients in a medium bowl. Mix well and set aside until ready to use. 
  6. In a large casserole dish, place the cooked pasta and ladle the sauce on top. Stir through, making sure that the pasta is well-coated with the sauce.
  7. Crumble the ricotta mixture on top. Cover with aluminum foil and bake for 25 minutes.
  8. Serve hot and enjoy!


Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.

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