ingredients:

• 1 batch sunflower seed ricotta
• 12 oz chickpea or lentil pasta
• 28 oz. can oil-free
• vegan tomato sauce
• 15 oz. can oil-free

duration:

50 min

serving size:

Serves 6-8

directions:

1. Make the sunflower seed ricotta and store in the refrigerator until ready to use.
Preheat oven to 400° F. Add 1 cup of tomato sauce to the bottom of a 13" x 9" baking dish and spread around with a spoon.

2. Boil 3 qts. of water in a 5-qt. pot. Salt the water if desired. Par-cook the pasta for 4 minutes less than the package directs. For example, if the package's cooking time is 12 minutes, cook the pasta for 8 minutes. If the package gives a range, such as 9-11 minutes, use the average and subtract 4 (so in this case, the pasta would cook for 6 minutes). Drain pasta and return to pot.

3. Reserve 1 cup of tomato sauce and add the rest to the pasta. Reserve ¼ cup of ricotta and add the rest to the pasta. Stir to combine.
Transfer the pasta to the baking dish. Use a spoon to dollop and lightly spread the ¼ cup reserved ricotta randomly on top of the pasta. Spoon on the 1 cup reserved tomato sauce randomly on top of the pasta around the spots with ricotta.

4. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes or until heated throughout (you should see bubbling). Garnish with fresh basil or parsley if desired.