My Baked Ziti - Back by popular demand!
While thesexyvegan.com is in out of commission for the moment, several of you have been like "hey where did that (insert recipe) recipe go???" Here's one that's been requested multiple times so I thought I'd post it here. Enjoy!

serves 8 to 10

1 lb dry ziti or penne rigate pasta
7 ounces vegan Italian style sausage links (Tofurky, Field Roast, etc.), roughly chopped
1 cup Cashew Ricotta (recipe below)
8 ounces shredded vegan mozzarella, divided
25 ounce jar of Uncle Steve's Arrabbiata Sauce (or any tomato sauce)
fresh basil leaves, torn for garnish
olive oil to lube up the casserole

Bring a large pot of salted water to a boil. Preheat oven to 350 F. Add pasta to the water, and cook until al dente, about 7 minutes. Drain and flush with cold water to stop the cooking process. Let dry.

In a food processor add the sausage and pulse until ground. Add the ground sausage to a large mixing bowl. Next add the cooked pasta, the ricotta, 1 cup of the mozzarella, and all of Uncle Steve's Arrabbiata. Mix thoroughly. You can give it a little taste at this point, to adjust the seasoning, but there's a ton of flavor in there already, so you probably won't have to add anything. 

Lube up the bottom and sides of a 9" x 13" casserole with olive oil, and pour in the pasta mixture. Even it out with a spatula and spread the remaining mozzarella over the top. Cover it with foil and bake for 25 minutes.

After 25 minutes, remove the foil, and bake another 10 minutes uncovered to help the cheese melt fully. Finally put it under the broiler for 4 to 5 minutes to get the cheese all bubbly. Once you remove it from the oven, let it rest on the counter for at least 20 minutes.

Cashew Ricotta

This recipe is one of my favorites, and most-used from my first book, which I assume you already own. To save you the trouble of disassembling your Sexy Vegan shrine to retrieve the book I shall give the recipe to you now. 

Makes 3 cups (so you might want to cut this recipe in half since you only need one cup...however I don't think anyone has ever said, "Oh no! I have too much extra cashew ricotta!")

2 cups whole raw cashews
One 14 ounce can artichoke hearts, drained, rinsed, and roughly chopped
2 tablespoons lemon juice
1 cup water
1 1/2 teaspoons salt
1 clove garlic
1 heaping tablespoon nutritional yeast
2 teaspoons extra virgin olive oil
pepper to taste

In a food processor, pulse the cashews until ground. Add the remaining ingredients and process until almost smooth, but still somewhat grainy. Season with salt and pepper to taste.