So where does the Penne al Forno come in? Okay - this must have been the easiest dish ever. No kidding! I assembled it before we left for the mountain and put it in the oven once we got. Yay - a perfect hot, bubbling meal in less than an hour. We had a big bowl of deep green mache as a side; tonight's version was Galactosemia safe {by our dietary standards} but not vegan as I added some Parmesiano Regiano. It can be easily left off for a vegan, and 100% dairy free dish.
Penne al Forno
1 box of Penne
1 batch of Vegan Ricotta*
2 C Vegan Mozzarella {I got mine at Trader Joe's - Daiya will work great}
1 jar of your favorite pasta sauce {Newman's Own Sockaroni is my sauce of choice}
1/2 C Parmesiano Regiano {optional}
*Vegan Ricotta
1 box Extra Firm Nori style Tofu
1/4 tsp Light Agave Nectar
1 tsp Cider Vinegar
1-1/2 tsp Kosher salt
1. Smash Tofu with a fork in a small bowl.
2. Add Agave Nectar, Vinegar, and salt. Mix it all up carefully. You may want to add a little more
salt.
1. boil the Penne until barely al dente; about 9-10 minutes. Drain and rinse off with cold water
After step 3 |
3. Add 1-1/2 C of pasta sauce, and mix it all up. {Stop here if you will make it later - cover and put in the fridge}
4. When ready to cook *** Preheat oven to 375F ***
5. Top Penne with remaining sauce from jar - sprinkle with cheese
6. Bake at 375F for 20 minutes, then increase to 450F {leave dish in oven}. When oven reached
temperature of 450F bake for another 8 minutes.
Serve with a salad!