Step 1

Bring a large pot of water to a boil and add 2 pinches of kosher salt. When the water is boiling, add the pasta and cook for just 6 minutes. The spaghetti will continue to cook in the oven so we don't want it to be completely soft yet or it will get mushy.

Step 2

While the spaghetti cooks, combine the Tofu Ricotta ingredients (listed above) in a food processor or blender. Blend until smooth and creamy, pausing to stop and scrape down the sides as need. Set aside.

Step 3

Next, preheat the oven to 375 degrees and grease a baking dish with olive oil or vegan butter to prevent sticking. Sprinkle with the bottom and side of the pan lightly with salt. Then laddle out 1/2 cup of the pasta cooking water and set it aside. Drain the rest of the water from the pasta and add the tomato sauce, parmesan cheese, and pasta cooking water. Mix well and then add salt and pepper to taste.

Step 4

Transfer the pasta to the baking dish and top with the ricotta and mozzarella. Srpinkle with red pepper flakes and dried Italian herbs if desired and bake for 40-45 minutes or until the cheese is melted and the pie is golden brown around the edges. Tip: sometimes I broil on high for 1 minute right at the end to crisp the edges and brown the cheese. Be careful not to do this for more than 1 minute because it might burn.

Step 5

In order to slice and serve this spaghetti pie, the spaghetti needs to settle so just let it rest on top of the oven for at least 15 minutes before slicing.

Step 6

I sometimes warm up some more spaghetti sauce to serve on the side and pair this fun dish with a simple green salad and homemade garlic bread. I hope you enjoy!