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Vegetarian Baked Ziti
1 box of ziti
2 cups rehydrated textured vegetable protein (TVP), use broth to add flavor.
2 (26 ounce) jars spaghetti sauce.
6 ounces provolone cheese, sliced.
1 1/2 cups sour cream.
6 ounces mozzarella cheese, shredded.
Prep: 20 m
Cook: 35 m
Ready In: 55 m
Bring a large pot of generously salted water to a boil. Add ziti and cook until a little over al dente, about 15 minutes then drain.
In a large skillet, brown onions and textured vegetable protein over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Vegetarian Baked Ziti
1 box of ziti
2 cups rehydrated textured vegetable protein (TVP), use broth to add flavor.
2 (26 ounce) jars spaghetti sauce.
6 ounces provolone cheese, sliced.
1 1/2 cups sour cream.
6 ounces mozzarella cheese, shredded.
Prep: 20 m
Cook: 35 m
Ready In: 55 m
Bring a large pot of generously salted water to a boil. Add ziti and cook until a little over al dente, about 15 minutes then drain.
In a large skillet, brown onions and textured vegetable protein over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.