Baked Spaghetti with Kale, Mushrooms, & Tofu Ricotta

5 from 10 reviews

Packed with protein and fiber, this deliciously creamy whole grain baked spaghetti will have the whole family falling in love!


For the tofu ricotta:

For the baked spaghetti:

  1. 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.)
  2. 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.
  3. 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!
  4. Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy–that’s normal.
  5. Top with mushrooms and kale, then sprinkle small handfuls of the “ricotta” evenly on top. Season with a dash of salt and pepper.
  6. Bake for 40 minutes. Remove from oven and allow pasta to “set” for 15 minutes prior to serving.

Inspired by Hungry Hungry Hippie

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