8 oz. seitan
2 cups button or cremini mushrooms, sliced (4 oz.)
25-oz. jar tomato sauce
1 lb. extra-firm tofu, drained, or part-skim ricotta
⅓ cup chopped fresh basil (5 ½ tsp. dried)
2 Tbs. fresh lemon juice
4 tsp. olive oil
½ tsp. coarsely ground pepper
12 oz. dry ziti
½ cup chopped flat-leaf parsley
- Preheat oven to 400°F. Bring large pot of salted water to a boil for pasta.
- In food processor, mince seitan and mushrooms until coarse and crumbly. Transfer seitan mixture to large saucepan. Stir in tomato sauce and bring to a simmer over medium-low heat. Cook, stirring occasionally, 10 minutes. Cover to keep warm.
- In food processor, puree tofu, basil, lemon juice, 2 teaspoons olive oil, salt to taste and pepper until consistency resembles ricotta cheese. Or, if using ricotta, mix by hand.
- Add ziti to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain and return to pot.
- Spread several tablespoons of tomato-seitan mixture in a 13 x 9-inch baking dish, making sure to evenly coat bottom and sides to prevent sticking.
- In a very large bowl, combine drained pasta, tofu "cheese," remaining tomato-seitan mixture and parsley. Fold gently to combine all ingredients.
- Spread evenly in baking dish and bake 15 minutes. Serve hot.