There is such thing as a LOW-CARB CRUISE LINE. Hold the phone.
A Royal Caribbean cruise. Named after carbs (or the lack there-of). I die.
So who wants to share a room?
2015 will go down as the year that officially killed carbs. Gluten is the new Voldemort. Unless you're a muffin or a donut or a bundt cake made with almond or coconut flour, YOU CAN'T SIT WITH US.
Nut flours are in, glutenous flours are out. Whether you're allergic or just anti, it's clear as day that gluten just isn't cool anymore. Toss it in the pile with neon scrunchies and pogs and Pokemon and other things we thought were totally rad until they just weren't anymore. Poor things.
If I were to create a high-carb cruise line, would you guys set sail with me? Maybe I could partner with the Disney Cruise and make all the characters walk around wearing necklaces made of Cheerios.
Let's tackle the real questions here. Why is wheat so vilified? Who is this terrorist they call gluten and why is he making everyone so pissed?
You see, in order to boost yields and disease resistance, breeders created hybrid varieties of wheat. There are new strands of wheat and there are strands that contain more gluten than others, which some say makes the wheat more difficult to digest. Now before everyone gets up in arms about hybridization and GMO's, please realize that efforts such as these are often a result of having to feed the eight billion people on this planet efficiently and effectively. We're always working to minimize world hunger and feed our rapidly growing population, a huge issue that we tend to forget about.
As a health professional, I feel it's my duty to shed light on that perspective. I know I'm going to get hate mail for saying this (I will be deleting any negative commentary left on this post, so please respect that this is a positive space), but we cannot realistically feed that many people with organic broccoli (though that would be pretty great).
While celiac disease has increased in the last 50 years, it is by no means proven to be the result of wheat hybridization. Wheat has been part of the global diet for thousands of years and breeders have to constantly work on improving its integrity and sustainability. This is a science that has quite literally saved thousands of lives when it comes to combatting world hunger.
I don't work for the wheat association. Is that even a thing? I just like whole grains, as does my brain. Do we eat too much refined white flour? Yes. Do we eat too much refined white sugar? Hell yes. Is the protein found in wheat, rye, and barley making us all fat, sick, and ugly? I think not.
I know there are hundreds of books out there demonizing gluten and scaring you into eating solely grass-fed beef and coconut oil. Make informed decisions. Avoid scare tactics. I'm sure in ten years there will be a fun new food to hate on!
So who wants to talk about pasta?? And pasta sowwwce.
You guys. This is one of the best recipes I've ever made. I actually, physically smiled after the first bite. A BIG TOOTHY GRIN. My dentist would be proud.
You bake the uncooked pasta in the oven so it's such a breeze to make. When I say you absolutely have to make this, I mean it. The tofu and hummus mixture is from my Skinny Vegan Lasagna, which multiple readers have named the best lasagna they've ever had, meat and dairy versions included! You'd never in a million years know you were eating tofu. It tastes more like ricotta than ricotta does.
Brown rice noodles, spaghetti squash, zoodles, roodles, moodles, whatever. Just make it happen.
Print
Baked Spaghetti with Kale, Mushrooms, & Tofu Ricotta
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Entree
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
Packed with protein and fiber, this deliciously creamy whole grain baked spaghetti will have the whole family falling in love!
Ingredients
For the tofu ricotta:
- 16oz extra firm tofu, drained and pressed
- ½ cup roasted garlic hummus
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp salt
- Pepper, to taste
For the baked spaghetti:
- 12oz whole grain spaghetti, uncooked
- 32 oz jar of pasta sauce
- 2 ½ cups water
- 8 oz mushrooms, sliced
- ½ bunch lacinto kale, chopped
Instructions
- Drain and press tofu. (If you don't have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
- Crumble pressed tofu and place in a medium bowl. Add hummus, nutritional yeast, garlic, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
- Preheat oven to 350F. Spray an 9x13in glass baking dish with cooking spray. Place uncooked noodles in the pan, criss crossed. I broke most of the noodles in half. It will look like a messy layer of noodles, and that's ok!
- Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy--that's normal.
- Top with mushrooms and kale, then sprinkle small handfuls of the "ricotta" evenly on top. Season with a dash of salt and pepper.
- Bake for 40 minutes. Remove from oven and allow pasta to "set" for 15 minutes prior to serving.
Garance says
Hi there!
After making your amazing vegan lasagna, I’m planing on trying to make this beautiful dish this weekend! I unfortunately live with non-mush room lovers (arf, I know), and was wondering if you had any recommendations as a substitute? Cheers, garance.
Alexis Joseph says
Hmmm I’d just use another veggie you love! Peppers? Cauliflower?
Alexis Joseph says
Also you must try my vegan lasagna soup!! Even better than the baked spaghetti 🙂 Also my vegan stuffed shells!
Nadia says
I cannot say enough good things about this recipe. Everyone loves this dish. If you ever make a recipe compilation of cheap and easy recipies for college students, this one belongs in there. My first year vegan loves to make this then tuck the leftovers in individual containers for later in the week or into the freezer for some other time. We enjoy it at home, too! It's great to pull together on a lazy Saturday afternoon, then sit around and read the newspaper while it's in the oven and setting. Thanks for it!
Alexis Joseph says
That is the best news! You'll have to try my Vegan Lasagna, too. Enjoy!
Charlotte says
I just made this for the second time (first time was years ago, and then I forgot about it, but just stumbled across it again), and served it to my steak-and-potatoes loving husband without telling him that it was vegan... I asked him "how's dinner?" His response: "Absolutely AMAZING!" I completely agree with him, too 🙂
This is going into the regular rotation for sure! Thank you!!
★★★★★
Alexis says
Such a good one!! So glad you found it again 🙂
Charlotte says
I just made this for the second time (first time was years ago, and then I forgot about it, but just stumbled across it again), and served it to my steak-and-potatoes loving husband without telling him that it was vegan... I asked him "how's dinner?" His response: "Absolutely AMAZING!" I completely agree with him, too 🙂
This is going into the regular rotation for sure! Thank you!!
★★★★★
Alexis says
Such a good one!! So glad you found it again 🙂
Robyn says
Hi, Alexis. Thank you so much for the recipe -- I am excited to try it! Quick question: if I were to make this with leftover/precooked pasta, would you recommend omitting the 2.5 cups of water? Thanks again.
Robyn says
Hi, Alexis. Thank you so much for the recipe -- I am excited to try it! Quick question: if I were to make this with leftover/precooked pasta, would you recommend omitting the 2.5 cups of water? Thanks again.
Stepfanie says
Just saw you share this on instagram. Will be making it as soon as I beat this flu. This looks amazing! I
Alexis says
So yummy! Feel better fast 🙂
Stepfanie says
Just saw you share this on instagram. Will be making it as soon as I beat this flu. This looks amazing! I
Alexis says
So yummy! Feel better fast 🙂
Shelby says
Heeeyyyyyy Alexis! (or, another reader trying this in 2016)
I made this tonight and it turned out SO soupy! 🙁 I think it would be excellent if there wasn't so much water diluting the sauce. Honestly, I think I need to try again and either REALLY reduce the water (one cup instead of 2.5). I had even used more pasta than the recipe called for, so I was so surprised it didn't turn out nice and thick like in the pictures.
Alexis is always sharing such amazing recipes, I can't let this one go. There will be an attempt #2, and hopefully with a more delicious ending!
Shelby says
Heeeyyyyyy Alexis! (or, another reader trying this in 2016)
I made this tonight and it turned out SO soupy! 🙁 I think it would be excellent if there wasn't so much water diluting the sauce. Honestly, I think I need to try again and either REALLY reduce the water (one cup instead of 2.5). I had even used more pasta than the recipe called for, so I was so surprised it didn't turn out nice and thick like in the pictures.
Alexis is always sharing such amazing recipes, I can't let this one go. There will be an attempt #2, and hopefully with a more delicious ending!
Jessica Kennedy says
OMG YUM! I just made this and it is sooo good! For anyone reading this and on the fence about making this, DO IT! the tofu ricotta was amazing! I would cook it for a few minutes longer next time to get a really crispy top. I used spinach instead of kale, but since it cooked down so much I wish I would have added more. Definitely be making this again, thanks for the recipe! I might try adding black olives or fresh basil next time.
★★★★★
Jessica Kennedy says
OMG YUM! I just made this and it is sooo good! For anyone reading this and on the fence about making this, DO IT! the tofu ricotta was amazing! I would cook it for a few minutes longer next time to get a really crispy top. I used spinach instead of kale, but since it cooked down so much I wish I would have added more. Definitely be making this again, thanks for the recipe! I might try adding black olives or fresh basil next time.
★★★★★
Kathleen says
Well, I am a celiac, so I can literally die from eating wheat/gluten. That being said, I am always shocked when people respond to the discovery that I am GF by saying: "Oh, I should go GF too, its so much healthier." ??????????????? I try to explain to people that that isn't necessarily so. The GF pastas, bread and cookies I have to eat tend to have a much higher glycemic index because they are made from rice flour (often white) etc instead of hearty whole grains (although the selections are getting better as time goes on.) A nice touch from you, however, would have been to make a comment such as "If you legitimately can't eat gluten without getting seriously ill, you can still enjoy this yummy pasta recipe by substituting a GF pasta, such as one made with quinoa, corn or rice." I know you were just standing up for wheat, but you don't know how badly a lot of us celiac's get treated because of the GF "fad" and the starting backlash against it. For me, GF will never be a fad, it is the only way I can stay alive.
Kathleen says
Well, I am a celiac, so I can literally die from eating wheat/gluten. That being said, I am always shocked when people respond to the discovery that I am GF by saying: "Oh, I should go GF too, its so much healthier." ??????????????? I try to explain to people that that isn't necessarily so. The GF pastas, bread and cookies I have to eat tend to have a much higher glycemic index because they are made from rice flour (often white) etc instead of hearty whole grains (although the selections are getting better as time goes on.) A nice touch from you, however, would have been to make a comment such as "If you legitimately can't eat gluten without getting seriously ill, you can still enjoy this yummy pasta recipe by substituting a GF pasta, such as one made with quinoa, corn or rice." I know you were just standing up for wheat, but you don't know how badly a lot of us celiac's get treated because of the GF "fad" and the starting backlash against it. For me, GF will never be a fad, it is the only way I can stay alive.
Tracey @ A Taste of Trace says
I made this tonight for dinner and it was awesome! I added zucchini & sun dried tomatoes to the veggie mix, and subbed spinach for kale. I was pretty skeptical putting it into the oven because it was so soupy - but it baked up beautifully and both my boyfriend and I really enjoyed it! 🙂
★★★★★
Alexis says
Fabulous!!! So glad to hear it's boyfriend approved 🙂
Tracey @ A Taste of Trace says
I made this tonight for dinner and it was awesome! I added zucchini & sun dried tomatoes to the veggie mix, and subbed spinach for kale. I was pretty skeptical putting it into the oven because it was so soupy - but it baked up beautifully and both my boyfriend and I really enjoyed it! 🙂
★★★★★
Alexis says
Fabulous!!! So glad to hear it's boyfriend approved 🙂
Anonymous says
I made this tonight and must say, I was disappointed. It was bland, needed more flavor. I'm said to say I won't be making it again.
Anonymous says
I made this tonight and must say, I was disappointed. It was bland, needed more flavor. I'm said to say I won't be making it again.
Marcelino says
I’m impressed, I must say. Actually rarely do I experience a website
that’s both educative and interesting, and I want to tell you,
you have hit the nail to the head.
Marcelino says
I’m impressed, I must say. Actually rarely do I experience a website
that’s both educative and interesting, and I want to tell you,
you have hit the nail to the head.
Jillian says
I've been wanting to try this recipe for ages, and I finally got around to it this week! That tofu ricotta...oh ho ho. I could eat that stuff as a dip it's SOO good!! I used some brown rice pasta and it kind of solidified into a rather chewy layer or lump...but it's still a tasty dish and I will be making it again, net time with whole wheat spaghetti. Thank you Alexis, you rock!
Jillian says
I've been wanting to try this recipe for ages, and I finally got around to it this week! That tofu ricotta...oh ho ho. I could eat that stuff as a dip it's SOO good!! I used some brown rice pasta and it kind of solidified into a rather chewy layer or lump...but it's still a tasty dish and I will be making it again, net time with whole wheat spaghetti. Thank you Alexis, you rock!
Julia says
I am definittely making this tonight. I made the lasgna version a couple of months back, and even my brother in law went back for thirds.
However, I will be using rice noodles. No gluten - on doctor's orders.
I do think it would have bee kind if you had acknowledged that a significant numer of people genuinely cannot safely ingest gluten. Your approach allows people who have not done their homework to scoff at those who need to avoid certain foods. I have often been treated to: Oh, a lttle won't hurt! (Yes, it will), or Don't be silly; that's just a fad (Not for me, unfortunately), or Oh yeah, there's flour in that; I didn't think it would matter (Fine,don't mind me. I'll be the one over here in the corner wishing I were dead).
I appreciate your focus on healthy eating and the great recipes you share. But please consider the affect of your wit on some of us.
Thanks-
Julia says
I am definittely making this tonight. I made the lasgna version a couple of months back, and even my brother in law went back for thirds.
However, I will be using rice noodles. No gluten - on doctor's orders.
I do think it would have bee kind if you had acknowledged that a significant numer of people genuinely cannot safely ingest gluten. Your approach allows people who have not done their homework to scoff at those who need to avoid certain foods. I have often been treated to: Oh, a lttle won't hurt! (Yes, it will), or Don't be silly; that's just a fad (Not for me, unfortunately), or Oh yeah, there's flour in that; I didn't think it would matter (Fine,don't mind me. I'll be the one over here in the corner wishing I were dead).
I appreciate your focus on healthy eating and the great recipes you share. But please consider the affect of your wit on some of us.
Thanks-
moomoo says
Made this after hearing so many raves (and I used sauce I love), but mine turned out super plain-tasting. Husband won't eat it so I'm trying to doctor it up with extra garlic powder, salt, and herbs with each reheating. Maybe the extra water diluted the sauce? I liked the texture of Elise's tofu-hummus ricotta so I might try it in the lasagna as per your prior post, but maybe with more nutritional yeast, hummus, salt, and garlic powder.
Alexis says
Hmmm that's so odd! As long as the sauce is flavorful, the pasta should be flavorful. The water is used for cooking the pasta. Sorry to hear it didn't turn out great!
moomoo says
Update -- I reheated this dish with extra garlic powder, salt, and nutritional yeast + a little water to keep it from sticking to the pot. I also "stole" extra tofu ricotta for each batch as that was my favorite part. Improved it somewhat, until one day I forgot it on the stove, where it stewed for entirely too long. Some of it burned on the bottom of the pan but the rest of it tasted AMAZING!
The ricotta and all of the flavors melded together and the texture was a little like a vodka penne sauce because the ricotta became very creamy and mixed with the sauce. Not sure I could reproduce that in a layered baking attempt, but I just loved it all mixed together so maybe I will make again and bake covered to lock in moisture. Thanks!
Alexis says
Mmmmm things always taste so much better when they cook for a while! Sounds like an awesome accident 🙂
moomoo says
Made this after hearing so many raves (and I used sauce I love), but mine turned out super plain-tasting. Husband won't eat it so I'm trying to doctor it up with extra garlic powder, salt, and herbs with each reheating. Maybe the extra water diluted the sauce? I liked the texture of Elise's tofu-hummus ricotta so I might try it in the lasagna as per your prior post, but maybe with more nutritional yeast, hummus, salt, and garlic powder.
Alexis says
Hmmm that's so odd! As long as the sauce is flavorful, the pasta should be flavorful. The water is used for cooking the pasta. Sorry to hear it didn't turn out great!
moomoo says
Update -- I reheated this dish with extra garlic powder, salt, and nutritional yeast + a little water to keep it from sticking to the pot. I also "stole" extra tofu ricotta for each batch as that was my favorite part. Improved it somewhat, until one day I forgot it on the stove, where it stewed for entirely too long. Some of it burned on the bottom of the pan but the rest of it tasted AMAZING!
The ricotta and all of the flavors melded together and the texture was a little like a vodka penne sauce because the ricotta became very creamy and mixed with the sauce. Not sure I could reproduce that in a layered baking attempt, but I just loved it all mixed together so maybe I will make again and bake covered to lock in moisture. Thanks!
Alexis says
Mmmmm things always taste so much better when they cook for a while! Sounds like an awesome accident 🙂
JayBee says
oh. Em. Gee.
Amazing! Fast, easy and soooo delish.
Alexis says
Yay!! I love how fast it comes together.
JayBee says
oh. Em. Gee.
Amazing! Fast, easy and soooo delish.
Alexis says
Yay!! I love how fast it comes together.
Ashley says
This was SO incredible! Even my husband Ioved it! So comforting and satisfying...and easy! Thanks for another recipe! (Aaaand I have your pumpkin muffins and banana chocolate muffins in my freezer!)
Alexis says
Yayyy!! Isn't it so yummy?!
Ashley says
This was SO incredible! Even my husband Ioved it! So comforting and satisfying...and easy! Thanks for another recipe! (Aaaand I have your pumpkin muffins and banana chocolate muffins in my freezer!)
Alexis says
Yayyy!! Isn't it so yummy?!
Emma says
Thank you so much for this post! I really love it when a well-informed professional can cut straight through all the nonsense (and especially in such a humorous way!) to set the gluten and 'carb' issue straight. If there was a high-carb cruise I would be there with bells on! Can't wait to try this recipe, I think it will be on my to-do list for the weekend.
Alexis says
You're so welcome, Emma! Sometimes you gotta just cut to the chase 🙂 A little laughter never hurts, either! Enjoy!
Emma says
Thank you so much for this post! I really love it when a well-informed professional can cut straight through all the nonsense (and especially in such a humorous way!) to set the gluten and 'carb' issue straight. If there was a high-carb cruise I would be there with bells on! Can't wait to try this recipe, I think it will be on my to-do list for the weekend.
Alexis says
You're so welcome, Emma! Sometimes you gotta just cut to the chase 🙂 A little laughter never hurts, either! Enjoy!
Jordan says
I made this tonight and it was amazing! We both had to stop ourselves from going back for seconds. I swapped quinoa fusilli noodles for spaghetti noodles and pine nut hummus for the roasted garlic because it's all I had and they worked great in this too! We can't wait to make it again! I can see myself customizing this a million different ways to switch it up every now and then. Several of your recipes are quickly becoming weekly staples in our house, and they're just so darn easy to make! Thanks so much! 🙂
★★★★★
Alexis says
Awesome! I made it tonight using a bag of frozen kale that I defrosted and it worked perfectly 🙂 Yay for recipe successes!
Jordan says
I made this tonight and it was amazing! We both had to stop ourselves from going back for seconds. I swapped quinoa fusilli noodles for spaghetti noodles and pine nut hummus for the roasted garlic because it's all I had and they worked great in this too! We can't wait to make it again! I can see myself customizing this a million different ways to switch it up every now and then. Several of your recipes are quickly becoming weekly staples in our house, and they're just so darn easy to make! Thanks so much! 🙂
★★★★★
Alexis says
Awesome! I made it tonight using a bag of frozen kale that I defrosted and it worked perfectly 🙂 Yay for recipe successes!
Skye says
This looks delicious! I love healthy pasta bakes right now, especially with butternut squash.
I appreciate your balanced view on hunger and food issues. I've learned that hunger isn't just about the amount of food we grow, but more about politics and food affordability and access. Check out the work of Olivier de Schutter, the former UN Special Rapporteur on the right to food: https://www.theguardian.com/global-development/2014/mar/10/food-system-poor-countries-reform-olivier-de-schutter
As you might expect, the demand for meat is a major concern, as we divert so many resources to grow meat. I hope you find this info helpful in your work, and thanks for the great recipes!
Alexis says
Mmmm I love the idea of using butternut squash here!
Skye says
This looks delicious! I love healthy pasta bakes right now, especially with butternut squash.
I appreciate your balanced view on hunger and food issues. I've learned that hunger isn't just about the amount of food we grow, but more about politics and food affordability and access. Check out the work of Olivier de Schutter, the former UN Special Rapporteur on the right to food: https://www.theguardian.com/global-development/2014/mar/10/food-system-poor-countries-reform-olivier-de-schutter
As you might expect, the demand for meat is a major concern, as we divert so many resources to grow meat. I hope you find this info helpful in your work, and thanks for the great recipes!
Alexis says
Mmmm I love the idea of using butternut squash here!
Heather says
I made this the other night - it was so easy to put together and the flavor was incredible!! Best new recipe of 2015 so far :)) thank you!
Alexis says
Yayyyy!!! So happy to hear that!
Heather says
I made this the other night - it was so easy to put together and the flavor was incredible!! Best new recipe of 2015 so far :)) thank you!
Alexis says
Yayyyy!!! So happy to hear that!
Angela says
Thank you so much for saying that! It's so refreshing to hear a stance about GMOs from a global health perspective.
Alexis says
You're so welcome, Angela! I'm happy you appreciated my perspective.
Angela says
Thank you so much for saying that! It's so refreshing to hear a stance about GMOs from a global health perspective.
Alexis says
You're so welcome, Angela! I'm happy you appreciated my perspective.
Miss Polkadot says
A high-carb cruise? Heck yes. Where did you say I had to sign up? I'll do it while eating crackers so never mind the wheat-containing crumbles on the form 😉 . And you will be cooking all meals on board, right? 'kay, just wanted to make sure this casserole would be on the menu. In exchange, I'll try to find my brother's old Pokemon cards and bring them along. Deal??!
Okay, last but not least: I will definitely (!!) try this recipe. Just wait until I've moved and can buy more food again. Looking at this I.can't.wait.
Alexis says
Pleaseeee make this!! And come back and tell me you loved it 🙂
Miss Polkadot says
A high-carb cruise? Heck yes. Where did you say I had to sign up? I'll do it while eating crackers so never mind the wheat-containing crumbles on the form 😉 . And you will be cooking all meals on board, right? 'kay, just wanted to make sure this casserole would be on the menu. In exchange, I'll try to find my brother's old Pokemon cards and bring them along. Deal??!
Okay, last but not least: I will definitely (!!) try this recipe. Just wait until I've moved and can buy more food again. Looking at this I.can't.wait.
Alexis says
Pleaseeee make this!! And come back and tell me you loved it 🙂
Marie says
As a fellow RD I say YES to this post! So hard to bite my tongue when I see friends post things about their "gluten free" diets. I find it interesting how people fall for every diet trend out there in order to "be healthy" but so few embrace a legitimate and well researched plant-based diet
.
Alexis says
AMEN!!! Preach.
Marie says
As a fellow RD I say YES to this post! So hard to bite my tongue when I see friends post things about their "gluten free" diets. I find it interesting how people fall for every diet trend out there in order to "be healthy" but so few embrace a legitimate and well researched plant-based diet
.
Alexis says
AMEN!!! Preach.
Angela says
Thank you for schooling us all. I admittedly got a little caught up in the anti-gluten hype awhile back. It didn't last long, though. I blame reading too many blogs and publications that tout themselves as "healthy living" when they're anything but... but that's a rant for another day. Anywho, all that to say, I actually feel worse when I DON'T eat gluten. So, bring on the whole wheat pasta! This looks delicious. I have so many recipes of yours that I need to make like..now.
Alexis says
We all get caught up! Sometimes we just have to come back down to earth and get back to basics 🙂
Angela says
Thank you for schooling us all. I admittedly got a little caught up in the anti-gluten hype awhile back. It didn't last long, though. I blame reading too many blogs and publications that tout themselves as "healthy living" when they're anything but... but that's a rant for another day. Anywho, all that to say, I actually feel worse when I DON'T eat gluten. So, bring on the whole wheat pasta! This looks delicious. I have so many recipes of yours that I need to make like..now.
Alexis says
We all get caught up! Sometimes we just have to come back down to earth and get back to basics 🙂