Had a lot of vegan ricotta (tofutti brand) in the house so decided to tackle making this delicious dish. The Veganaut and I were almost out of leftovers so I made two casserole dishes worth to stock up on leftovers- you can obviously half or quarter the recipe in the future to make it more manageable.
- 2 backs of pasta (I had rigatoni and spirals)
- 2 jars vegan ricotta
- 2 jars vegan cream cheese
- 1 package of tofurkey italian sausage
- 1 can black olives
- 2 diced red peppers
- 1 bag fresh kale
- 2 bags daiya mozzarella
- 2 cans of diced tomatoes, drained
- 2 TBsp garlic
- olive oil
- Italian seasoning
Cook the pasta according to plan. In a wok cook the red peppers with some olive oil. After a couple minutes add the garlic and then the kale. Wilt down the kale a bit and then add the Italian seasoning. Then remove from heat and place in a giant bowl. Mix in the olives and tomatoes to this mixture in the bowl. Slice the sausage and fry in a little olive oil then add to the bowl. Once the pasta is made mix this in with the bowl and then pour them in to your casserole dishes. In another bowl mix the ricotta, cream cheese, and one bag of daiya. Add this to the casserole dishes, half for each, and stir in. Then top the casseroles with 1/2 a bag of daiya mozzarella each.
Bake at 375 for 40 minutes. Enjoy, this is great comfort food!