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Baked Ziti
Forks Over Knives Cookbook, Del Sroufe --- tweaked by Steven
This cheesy pasta dish was popular at our Spring Potluck.
No-Cheese Sauce:
1 large yellow onion, peeled and coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
44 ml3 T. cashews, toasted
5 ml1 tsp. toasted sesame oil
240 ml1 c. nutritional yeast
2 ml1/2 tsp. each cumin and coriander
salt to taste
The Casserole:
1 large yellow onion, peeled and diced
450 g1 pound mushrooms, slliced
4 cloves garlic, peeled and minced
30 ml2 T. chopped oregano or 1 T. dried
one 28-ounce can diced tomatoes
salt and freshly ground black pepper to taste
1 ml1/4 tsp. each paprika, turmeric, cinnamon
1 ml1/8 tsp. nutmeg
340 g12 oz. whole-grain ziti pasta
Bring a large pot of salted water to a boil.
Preheat the oven to 375 F
Make the No-Cheese Sauce by combining all ingredients in a blender and puree until creamy, adding up to 1/2 c. water if necessary for a smooth consistency. Set aside.
To make the casserole, place the onion and mushrooms in a large saucepan and saute over medium-high heat for 7 to 8 minutes, or until it starts to brown. Add water a little at time to keep onions from sticking to the pan. Add the garlic and oregano and cook another minute.
Add the tomatoes and seasonings and cook over medium heat for five minutes.
Cook the pasta in the boiling water until it is not quite al dente (it will finish cooking in the oven.) Drain the noodles and add them to the tomato mixture. Mix well and pour into a 9x13 inch baking dish. Top with No-Cheese Sauce and bake, uncovered, for 25 to 30 minutes, or until bubbly.