Baked Rigatoni

Ricotta recipe:

1/2 cup raw cashews

1 pkg firm tofu

1/4 cup fresh basil leaves, chopped

2 Tbsp nutritional yeast

2 cloves garlic, minced

1/2 tsp salt

lemon juice

Put cashews and 1/2 cup water in a blender and process until creamy. Cook over medium heat in a saucepan, stirring frequently until it boils. Then turn to low and cook for one more minute, stirring constantly. Set aside. Hand squeeze out the excess water, and then mash one pound firm tofu. Add basil leaves, nutritional yeast, garlic, salt, and a few drops of lemon juice. Then add the cashew mixture and mix.

Cook your noodles per package directions. Use a jar of good spaghetti sauce or make your own. Sauté vegan sausage in a skillet. Mix all together in a baking dish and then mix in some vegan mozzarella or parmesan cheese (I recommend Follow Your Heart). Bake at 350 for about 45 minutes.