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Baked Ziti With Spinach and Herbed Ricotta

by Livestrong_Recipes  |  Oct 22, 2018

Baked Ziti With Spinach and Herbed Ricotta
Photo Credit: Sherry Castellano
  1. PREP
  2. 30 m
  • COOK
  • 35 m
  • 1h 05m

These noodles are laced with spinach and herbed ricotta made from seasoned tofu, baked to crispy, bubbly perfection. Recipe and Image: Sherrie Castellano.



  • 10 oz Penne Ziti
  • 4 cups Baby Spinach
  • 2 cups Marinara Sauce
  • 14 oz Tofu, Extra Firm
  • 1/2 tsp sea salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Dried Basil Leaves
  • 1/2 tsp Garlic, Granulated
  • 1 cup Ricotta


1 Preheat the over to 400 degrees. Cook the ziti according to package instructions. Just before you drain the pasta, toss in the spinach and then drain. Return the pasta to the pot and stir in the sauce. Then set aside.
2 minutes prior to preparing the ricotta, press the moisture out of the tofu by layering it between two plates with a heavy stack of books on top or with a tofu press.
3 Break the tofu up with your hands and place it in a blender with the salt, pepper, basil and garlic. Pulse for a few second until smooth. Pour the pasta into a baking dish and dollop the ricotta cheese on top. Bake for 25 minutes or until bubbly and crispy on top. Serve warm.