I promise, I'm not joking about this tasty dish being minimal effort, I didn't even chop an onion!
Sometimes you just want super comforting food that requires almost no effort. This is one of those dishes. Don't feel like chopping onions or mincing garlic? Good, I didn't either.
Ingredients
16 oz pasta (I used gluten free pasta here but you don't have to)
Vegan Mozzarella Shreds (I love Follow Your Heart)
Your favorite jar of marinara (most marinara sauces are vegan but definitely read the label before you buy)
Vegan Parm Shake Cheese (if you want, not necessary)
1 block of tofu (for tofu ricotta, if you forgot to take the tofu out of the freezer you can skip the ricotta, it's so good, but again....this is a minimal effort recipe.)
Your favorite Italian seasonings (optional - for the ricotta, if making, and sprinkling on top)
Step 1: Prepare pasta per the package. Don't forget to salt the water! Preheat your oven to 375°
Step 2: When the pasta is just about done, pour 1/4 of the jar of sauce into your baking dish
Step 3: Add the noodles and some shredded vegan mozzarella and stir into the sauce. Add more sauce and stir again. Once everything is incorporated, top the pasta with the remaining sauce and shredded cheese. Then sprinkle on the vegan parm.
Step 4: Cover your baking dish and place it in the oven for 35 minutes
Step 5: After 35 minutes, remove the cover and bake for another 10 minutes to get things crispy and bubbly.
Step 6: Take it out of the oven and let rest for 5 minutes
Optional tofu ricotta:
* 1 block firm or extra firm tofu - thawed from frozen - pressed.
* Italian Seasonings of choice (garlic powder, basil, oregano, parsley, crushed red pepper flakes)
To Prepare: crumble pressed tofu with your hands until crumbles are small, add spices, mix again. Add to Step 3 and continue from there.
Tell me about your favorite minimal effort vegan recipe in the comments below! If you made this one, let me know that too!!