Baked Ziti

• 8 oz. seitan
• 2 cups button or cremini mushrooms, sliced (4 oz.)
• 25-oz. jar tomato sauce
• 1 lb. extra-firm tofu, drained, or part-skim ricotta
• 13 cup chopped fresh basil (5 1/2 tsp. dried)
• 2 Tbs. fresh lemon juice
• 4 tsp. olive oil
• 1/2 tsp. coarsely ground pepper
• 12 oz. dry ziti
• 1/2 cup chopped flat-leaf parsley

1. Preheat oven to 400F.
2. Bring large pot of salted water to a boil for pasta.
3. In food processor, mince seitan and mushrooms until coarse and crumbly.
4. Transfer seitan mixture to large saucepan.
5. Stir in tomato sauce and bring to a simmer over medium-low heat.
6. Cook, stirring occasionally, 10 minutes.
7. Cover to keep warm.
8. In food processor, puree tofu, basil, lemon juice, 2 teaspoons olive oil, salt to taste and pepper until consistency resembles ricotta cheese.
9. Or, if using ricotta, mix by hand.
10. Add ziti to boiling water; stir to prevent sticking.
11. Cook according to package directions until just tender.
12. Drain and return to pot.
13. Spread several tablespoons of tomato-seitan mixture in a 13 x 9-inch baking dish, making sure to evenly coat bottom and sides to prevent sticking.
14. In a very large bowl, combine drained pasta, tofu "cheese," remaining tomato-seitan mixture and parsley.
15. Fold gently to combine all ingredients.
16. Spread evenly in baking dish and bake 15 minutes.
17. Serve hot.

seitan, button, tomato sauce, extrafirm tofu, fresh basil, lemon juice, olive oil, ground pepper, flatleaf

Taken from www.vegetariantimes.com/recipe/baked-ziti/ (may not work)