Sundried Tomato Tofu Ricotta Pasta Bake

Steps

1. Boil water and cook the protein pasta according to package directions.
2. While the pasta is boiling, prepare the tofu ricotta: crumble the block of firm or extra-firm tofu into a bowl.
3. Add the entire 10 oz package of hummus to the crumbled tofu.
4. Stir in 4 tablespoons of nutritional yeast (or 2 per serving).
5. Add 3 teaspoons of Italian seasoning (or about 1.5 per serving) and salt, starting with 1 teaspoon.
6. Add the juice of half a lemon to give it tanginess.
7. Drain the cooked pasta and place it in a large pot or bowl.
8. Stir in the entire can of spaghetti sauce until well coated.
9. Preheat your oven to 350°F.
10. Divide the sauced pasta between two sheet pans, spreading it out evenly.
11. Dollop the tofu ricotta mixture onto each sheet pan.
12. Chop one big handful of spinach and sprinkle it over the ricotta on both pans.
13. Finely chop cherry tomatoes and add them to the top of both pans.
14. Add chopped sundried tomatoes (as desired) to one or both pans.
15. Bake for 15 to 20 minutes.