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  • 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
  • 1/3 cup chopped fresh basil (5 1/2 tsp. dried)
  • 2 Tbs. fresh lemon juice
  • 4 tsp. olive oil
  • 1/2 tsp. coarsely ground pepper
  • 12 oz. dry ziti
  • 1/2 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.

Nutrition Information

  • Calories 382
  • Carbohydrate Content 58 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 5 g
  • Protein Content 22 g
  • Saturated Fat Content 1 g
  • Sodium Content 854 mg
  • Sugar Content 0 g