Pregnancy Friendly Dairy Free Baked Ziti
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb ziti pasta
- 1 tbsp salt
For the sauce
- 1 lb italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 1 ½ cups dairy free ricotta cheese
- 1 ½ cups dairy free mozzarella cheese, shredded, divided
- 2 tbsp nutritional yeast
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt, and cook the ziti for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Reserve 1/2 cup of the pasta water, then drain the pasta through a colander and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 6–8 minutes, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to a plate, leaving the drippings in the skillet.
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