Baked Ziti with White Sauce
1 pound your favorite rigatoni
1 jar your favorite marinara sauce
3 tablespoons earth balance or your favorite vegan "butter"
3 tablespoons flour (all purpose)
2 cups unsweetened soy milk
1 fresh or dry bay leaf
dash freshly grated nutmeg
vegan mozzerella to cover
1/4 cup vegan parmesan (I like Galaxy brand)
Pre-Heat your oven to 400 degrees Fahrenheit. Place a large pot of water over high heat and bring up to boil to cook the ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.
Place a medium-size saucepot over medium heat and melt the vegan "butter". Add the flour, stir to combine and cook for about a minute. Whisk in the unsweetened soymilk (or whatever dairy sub you like), add the bay leaf and season with some salt, pepper and a couple of grates (enough for a few dahes or to your taste) of nutmeg. Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.
In a medium size sauce pan or microwave heat your jar of marinara sauce.
Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle or lay down slices of the mozzarella and grated vegan parmigiano over the top, transfer to the oven and bake for 25-30 minutes.
I saw this on Rachel Ray the other day and thought it was the easiest recipe to make vegan, so I gave it a shot and it is REALLY good. It feels very sinful with the white sauce drizzled on the top, and is a very quick and easy recipe for last minute guests or a quick dinner on the fly.
Source of recipe: This recipe was inspired by a Rachel Ray recipe.