INSTRUCTIONS

1. Cook the Pasta

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the ziti until just shy of al dente, about 1–2 minutes less than the package directions. Drain well and set aside.

2. Sauté the Vegetables

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and diced red bell pepper and sauté for about 5–6 minutes, until softened.

3. Add Garlic and Spinach

Add the minced garlic and cook for about 1 minute until fragrant. Stir in the fresh spinach and cook for about 2 minutes, until just wilted. Season with salt and black pepper.

4. Combine the Pasta and Sauce

In a large bowl, combine the cooked ziti, sautéed vegetables, and BeanStalk vegan bolognese sauce. Toss everything together until the pasta is evenly coated.

5. Layer the Baked Ziti

Spread half of the pasta mixture evenly into a 9x13-inch baking dish. Dollop half of the vegan ricotta over the pasta in spoonfuls. Add the remaining pasta mixture and finish with the remaining vegan ricotta.

6. Bake Until Golden

Sprinkle the vegan mozzarella evenly over the top. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and the ziti is hot, bubbly, and lightly golden.

7. Rest and Serve

Let the baked ziti rest for about 5 minutes before serving. Garnish with freshly chopped basil and serve warm.

Recipe Tips

Cook the pasta just shy of al dente because it will continue cooking in the oven. You can substitute chopped kale or another sturdy green for the spinach. Leftovers reheat well and can be frozen for up to 3 months.