This Baked Spaghetti Adds a Twist With Some Kale, Mushrooms, and Tofu Ricotta

The following post was originally featured on The Hummusapien and written by Alexis Joseph, MS, RD, LD, who is part of POPSUGAR Select Fitness.

You guys. This is one of the best recipes I've ever made. I actually physically smiled after the first bite. My dentist would be proud.

You bake the uncooked pasta in the oven, so it's such a breeze to make. When I say you absolutely have to make this, I mean it. The tofu and hummus mixture is from my skinny vegan lasagna, which multiple readers have named the best lasagna they've ever had, meat and dairy versions included! You'd never in a million years know you were eating tofu. It tastes more like ricotta than ricotta does.

I used my all-time favorite local Carfagna's pasta sauce and this whole-wheat spaghetti, but use whatever noodles you fancy. No matter what you use, it will be superfilling and satisfying and food-gasmical.

Brown-rice noodles, spaghetti squash, zoodles, roodles, moodles, whatever. Just make it happen.

To learn more about this recipe, check out The Hummusapien.

From The Hummusapien

Baked Spaghetti With Kale, Mushrooms, and Tofu Ricotta

Ingredients

For the tofu ricotta:
16 ounces extrafirm tofu, drained and pressed
1/2 cup roasted garlic hummus (I used my favorite local Oasis hummus)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon salt
Pepper, to taste

For the baked spaghetti:
12 ounces whole-grain spaghetti, uncooked
32 ounces pasta sauce
2 1/2 cups water
8 ounces mushrooms, sliced
1/2 bunch lacinto kale, chopped

Directions

1. Drain and press tofu. (If you don't have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
2. Crumble pressed tofu, and place in a medium bowl. Add hummus, nutritional yeast, garlic, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
3. Preheat oven to 350°F. Spray a 9"x13" glass baking dish with cooking spray. Place uncooked noodles in the pan crisscrossed. I broke most of the noodles in half. It will look like a messy layer of noodles, and that's OK!
4. Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy - that's normal.
5. Top with mushrooms and kale, then sprinkle small handfuls of the "ricotta" evenly on top. Season with a dash of salt and pepper.
6. Bake for 40 minutes. Remove from oven and allow pasta to set for 15 minutes prior to serving.

Information

Category

Main Dishes, Pasta

Yield

6 to 8 servings

Cook Time

40 mins

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