Vegan Baked Spaghetti

• 1 pound spaghetti
• 1 pound firm tofu drained
• 1 1/2 tablespoons olive oil
• 1/2 lemon
• 3 tablespoons nutritional yeast
• 3/4 teaspoon salt plus more for pasta water
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3/4 teaspoon Italian seasoning
• 4 cups marinara sauce divided

1. Preheat the oven to 375u0b0F.
2. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
3. Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the tofu ricotta.
4. Place the tofu, olive oil, lemon juice, nutritional yeast, salt, black pepper, garlic powder, and Italian seasoning into the bowl of a food processor or blender. Process on high power for 2-3 minutes, until very smooth. Adjust olive oil and seasonings to desired consistency and taste.
5. Return the drained spaghetti to the large pot. Add 3 cups marinara sauce and stir to thoroughly coat the noodles.
6. Transfer half of the sauced pasta to the prepared baking dish. Drop the tofu mixture by spoonfuls over the spaghetti, and gently spread it into an even layer. Top with the remaining noodles. Spoon remaining marinara sauce over the dish.
7. Cover the baking dish with a sheet of aluminum foil.
8. Bake the spaghetti for 40 minutes on the middle rack of oven.
9. Remove the aluminum foil and bake for 10 minutes longer, until the dish is heated through.
10. Check to see that pasta is done. Remove from oven or add time as needed.
11. Remove the baking dish from the oven. Allow the spaghetti to rest for 20 minutes before serving.

spaghetti, olive oil, lemon, nutritional yeast, salt, black pepper, garlic, italian seasoning, marinara sauce

Taken from www.yummly.com/recipe/Vegan-Baked-Spaghetti-2684088 (may not work)