Baked Ziti With Spinach

• servings: 6

Ingredients

½ cup raw cashews

½ cup water

1 pound whole-wheat or gluten-free spirals or macaroni

pasta

2 cups fresh cauliflower florets

1 (12-ounce) box silken light tofu, drained

1½ teaspoons salt

2 teaspoons nutritional yeast

10 ounces fresh baby spinach, steamed to wilt, and squeezed to remove excess water (or frozen, defrosted and squeezed)

1(24-ounce) jar fat-free marinara

Directions

Preheat to 425

In a blender or food processor, purée the cashews and water until smooth and creamy and set aside.

Cook the pasta 2 minutes less than called for in the package directions. Drain and set aside.

Steam the cauliflower in a pot or in a microwave in 5-minute increments until tender.

With a food processor, blender, or immersion blender, purée the cauliflower, tofu, salt, and nutritional yeast. Add the spinach and pulse several times to blend.

Stir together the cashew cream and marinara.

Pour the pasta into a 9-by-11-inch baking dish. Stir in the marinara mixture. Spoon the cauliflower mixture over the pasta, and swirl in, trying not to blend completely.

Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.

Serve quickly before little hands start picking at it right from the dish.

Notes

NUTRITION (1 serving/341g): Calories 430, Calories from Fat 80, Total Fat 9g, Saturated Fat 1g, Trans Fat 0g, Cholesterol mg, Sodium 1130mg, Total Carbohydrate 71g, Dietary Fiber 12g,

Sugars 9g, Protein 19g