Baked ziti

Yummy leftover lunch today. I made baked ziti last night by mixing cooked ziti with tofu ricotta (crumbled tofu plus garlic, oregano, basil, nutritional yeast, salt, pepper). I covered the bottom of the pan with tomato sauce, then layered on the pasta/tofu mixture with the sauce. I cooked it until it was all hot and a little crunchy on top, probably about 25 minutes on 350°.



On the side I packed green grapes and 2 small cucumbers with hummus. A small plastic shot glass is the perfect container for my hummus. It held just the right amount (1 oz, which is coincidentally 1 serving) and traveled beautifully with a tiny piece of plastic wrap on top. Two thumbs up.