- Rating:
- Servings:
- 8
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 pound Ziti Pasta
- 1 12 ounce package Soy Ground
- 3 tablespoons Extra Virgin Olive Oil
- 1 Maui Onions chopped
- 3 cloves Peeled Garlic minced
- 1 14 ounce can Unsalted Whole Tomatoes crushed with your hands
- 1 cup Ricotta Cheese
- 12 ounces Soy Shreds use Mozzarella Flavor
- 1/3 cup Italian Parsley chopped
- 1/4 cup Basil shredded
- 1/2 tablespoon Dried Oregano
- 1/2 teaspoon Organic Grinders, Rainbow Peppercorn
- 1/4 cup Parmesan Cheese grated
- 1/4 cup Italian Bread Crumbs
Directions
Cook the pasta as directed in the package instructions. Cook until al dente.
While the pasta is cooking, preheat the oven to 400ºF. Coat the inside of a 9 inch x 12 inch baking dish with olive oil and set aside. In a large skillet, heat the remaining oil over medium-high heat. Cook the onion until translucent. Add the garlic and continue until fragrant, about 30 seconds. Add the tomatoes and its juice and cook for 3 minutes. In a large bowl, mix the ricotta and mozzarella. Next add the herbs, season with pepper and mix well. Add the tomato mixture and combine well. Next add the cooked, drained pasta to the mix and combine well to coat the pasta. Place the pasta in the baking dish, sprinkle with the bread crumbs and parmesan and bake until light golden brown, about 20-30 minutes. Let the pasta rest for 5 minutes and serve.
Note:
I like to add a little Linguica Sausage for a kicked up flavor.
