NUTRITION

SERVINGS

INGREDIENTS

0.75 cup textured vegetable protein

1.5 oz chickpea ziti pasta

0.5 cup no-sugar-added marinara sauce

0.25 cup part-skim ricotta cheese

1 oz shredded part-skim mozzarella cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup vegetable broth

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small bowl, combine the dry textured vegetable protein with the hot vegetable broth and let it sit for 5 minutes to rehydrate.

• 3

  Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.

• 4

  Add the minced garlic and dried oregano to the skillet, sautéing for about 1 minute until the garlic is fragrant.

• 5

  Stir in the rehydrated textured vegetable protein, sea salt, and black pepper, cooking for 2 minutes to meld the flavors.

• 6

  Add the dry chickpea ziti and marinara sauce to the skillet, stirring to ensure the pasta is mostly submerged.

• 7

  Bring the mixture to a gentle simmer, then cover the skillet with a lid or foil and cook for 8-10 minutes until the pasta is tender.

• 8

  While the pasta cooks, mix the part-skim ricotta cheese with the finely chopped fresh parsley in a small bowl.

• 9

  Remove the lid from the skillet and dollop the herb ricotta mixture evenly over the pasta and TVP.

• 10

  Sprinkle the shredded part-skim mozzarella cheese over the top and transfer the skillet directly into the preheated oven.

• 11

  Bake for 5-7 minutes until the cheese is melted and the edges are slightly golden and bubbly.