Baked Ricotta Pasta
Today we are making a Baked Ricotta Pasta! If you’re looking for a comforting and flavorful dinner option that’s also plant-based, this Baked Ricotta Pasta is about to become a favorite! The combination of tender penne pasta, savory tomato sauce, and creamy vegan ricotta creates a mouthwatering dish that feels indulgent, but is surprisingly easy to whip up. Plus, the bold mix of Italian herbs and spices like oregano, basil, and thyme really elevate this meal to restaurant-quality flavors you can enjoy right at home.
What makes this dish even more special is the homemade vegan ricotta cheese, which is made from extra-firm tofu, nutritional yeast, and a touch of fresh lemon juice. This ricotta replacement is not only dairy-free, but it’s also packed with protein and has that perfect creamy texture you need for a pasta bake. It’s a fantastic way to give this dish that cheesy, satisfying flavor while keeping it entirely plant-based.
Whether you’re serving this as a weeknight dinner or for a cozy weekend meal, this Baked Ricotta Pasta is sure to impress. It’s hearty, wholesome, and packed with flavors that will have everyone coming back for seconds. With a rich tomato sauce infused with garlic, onion, and a kick of paprika and red chili powder, it’s the ultimate comfort food for vegans and non-vegans alike!
Why You’ll Love This Baked Ricotta Pasta
Creamy, Dairy-Free Ricotta Magic: You’ll love how this Baked Ricotta Pasta delivers all the rich, creamy goodness of traditional baked pasta, without any dairy! The homemade vegan ricotta, made with tofu and nutritional yeast, brings a cheesy, tangy flavor that perfectly complements the savory tomato sauce. It’s a game-changer for plant-based meals that still satisfy those comfort food cravings.
Packed with Bold, Italian-Inspired Flavors: From the garlic and onion to the aromatic blend of dried herbs like oregano, basil, and thyme, this dish is bursting with bold, Italian-inspired flavors. Every bite feels like a trip to a cozy trattoria, with spices like paprika and red chili powder adding just the right amount of warmth and depth to each forkful.
Substitutions
Avocado Oil: Use olive oil.
Pasta: Swap in different pasta shapes as you like. You can also use gluten-free pasta to keep this whole recipe gluten-free. Chickpea-based pasta (like Banza) is a great option.
White Onion: Use yellow onions instead. Purple/red onions will be too bitter.
Vegan Butter: Melt Organics is a good brand for salted vegan butter sticks. You can use vegan margarine as well.
Tofu: Opt for extra firm tofu for the best texture. The second best option is medium-firm.
Lemon: Use freshly squeezed lemon juice for the best flavor. Do not substitute lime juice or vinegar.
Nutritional Yeast: Nutritional yeast is a deactivated yeast commonly used in plant-based cooking for its cheesy, nutty flavor. It’s rich in vitamins, especially B12 (when fortified), and is often used as a seasoning, in sauces, or to make vegan cheese substitutes. Nutritional yeast comes in yellow flakes or powder. You can find this at health food stores or the health foods aisle at grocery stores. Bob’s Red Mill is my go-to brand!
Baked Ricotta Pasta Recipe Notes
- Press Your Tofu for Creamier Ricotta: To achieve a smoother and creamier vegan ricotta, make sure to press the extra-firm tofu to remove excess water. This step ensures the tofu can better absorb the lemon juice and nutritional yeast, resulting in a ricotta with a richer, more authentic texture.
- Cook the Pasta Al Dente: For the best texture, cook your penne pasta until it’s just al dente, as it will continue to soften while baking. This prevents the pasta from becoming too mushy in the oven and helps maintain the perfect bite.
More Vegan Recipes You’ll Love
Cheese & Potato Pierogies in Tomato Sauce
If you make this Baked Ricotta Pasta, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Baked Ricotta Pasta (Dairy-Free)
Equipment
- Skillet
- Stovetop Pot
- Blender
- 8×8-Inch Baking Dish
Ingredients
For the Pasta
- 3 cups dry penne pasta
- 1 tbsp avocado oil
- 1 medium white onion
- 3 medium garlic cloves minced
- 1 cup vegan pasta sauce
- ½ tsp pink salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried tarragon
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp paprika
- ¼ tsp red chili powder
- 3 tbsp vegan butter
For the Vegan Ricotta Cheese
- ½ medium lemon juiced
- 2 tbsp nutritional yeast
- ½ block of extra-firm tofu
- ½ tsp pink salt to taste
Instructions
Cook the Pasta
- Preheat the oven to 375 degrees F.
- Fill a stovetop pot with water. Bring it to a boil over high heat.
- Follow the instructions on the package to cook the pasta. Cook it until it's al dente.
- Once cooked, drain the water, reserving a few tablespoons of it with the pasta.
Make the Vegan Ricotta Cheese
- Blend together all ingredients for the tofu ricotta, until it forms a chunky ricotta cheese-like texture.
Put It All Together
- In a skillet over medium heat, add the avocado oil. When hot, add in the garlic and onion, stirring for a few minutes until the garlic is lightly browned and the onions are translucent.
- Stir in the pasta sauce and all the seasonings, everything except the butter.
- Lightly grease a baking dish with some avocado oil.
- Add in the pasta mixture, the cooked pasta, and the ricotta cheese. Mix everything together.
- Bake for 20 minutes. Then remove the dish from the oven.
- Mix in the 3 tbsp of vegan butter onto the pasta dish, lightly stirring it around to melt and combine into the baked pasta.
- Serve this baked pasta hot!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to 2 days.
