This Creamy Vegan Baked Ziti Will Win Over Even Cheese Lovers

Baked ziti is one of those classic comfort food dishes that never goes out of style.

This vegan version delivers the same hearty pasta, rich tomato sauce, and creamy texture you expect, without any dairy.

The secret is a smooth, flavorful cashew cheese that bakes beautifully and adds a deliciously creamy finish to every bite.

Don’t worry if you’ve never made it before; it’s simple and well worth the extra few minutes.

In this recipe, I’ll walk you through each step so you can make a satisfying vegan baked ziti that’s perfect for weeknight dinners, family meals, or sharing with friends.

Recipe At a Glance

Detail	Information
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6–8 servings
Difficulty	Easy
Cuisine	Italian-Inspired
Diet	Vegan
Make Ahead	Yes
Freezer Friendly	Yes

This vegan baked ziti is an easy, family-friendly meal that’s perfect for busy weeknights, meal prep, and sharing with a crowd.

The creamy cashew cheese and rich marinara sauce create a comforting pasta bake that tastes as if it took much longer to make.

Why You’ll Love This Vegan Baked Ziti

Rich and Creamy Without Dairy

One of the best things about this vegan baked ziti is how rich and creamy it tastes without using any dairy products.

The homemade cashew cheese blends into a smooth, velvety sauce that coats the pasta beautifully.

As it bakes, the cashew cheese becomes warm and creamy, creating the kind of comforting texture people love in traditional baked pasta dishes.

The flavor is mild, savory, and satisfying, allowing the tomato sauce and seasonings to shine while adding plenty of creaminess.

If you’ve enjoyed baked ziti made with ricotta cheese before, you’ll be pleasantly surprised by how similar the texture feels.

The cashew cheese brings that same soft, creamy element between the layers of pasta and sauce.

Many people are surprised to learn that a simple blend of cashews, seasonings, and a few pantry ingredients can create such a delicious substitute.

Even family members who aren’t vegan often go back for seconds because the dish feels familiar, hearty, and comforting.

Perfect for Family Dinners

This recipe is made for sharing.

A large baking dish can easily feed a family, making it a great option for weeknight dinners, weekend gatherings, or casual meals with friends.

The combination of tender pasta, rich tomato sauce, and creamy cashew cheese creates flavors that appeal to a wide range of tastes.

Nothing in the recipe feels unusual or complicated.

It’s classic comfort food with a simple plant-based twist.

Another reason to love this dish is how well it fits into a busy schedule.

You can prepare it ahead of time and keep it in the refrigerator until you’re ready to bake.

That makes dinner much easier on busy evenings.

Leftovers are just as delicious the next day.

The flavors continue to develop as the pasta rests, making each reheated serving even more satisfying.

A quick warm-up in the oven or microwave is all it takes to enjoy another comforting meal.

Nutritious and Plant-Based

While flavor is the star of this recipe, it’s nice knowing that every ingredient serves a purpose.

Cashews add natural richness while providing plant-based protein and healthy fats that help create the creamy texture.

Unlike many store-bought dairy-free alternatives, the cashew cheese is made from simple ingredients you can easily recognize.

The pasta, tomato sauce, herbs, garlic, and cashew cheese come together to create a hearty dish that feels complete and satisfying.

You can also customize the recipe with vegetables like spinach, mushrooms, or zucchini if you’d like to add even more texture and flavor.

Recommended Equipment

You don’t need any specialty tools to make this vegan baked ziti, but having the right equipment makes the process easier and helps ensure the best results.

• High-speed blender – For creating a smooth, creamy cashew cheese without any graininess.
• Large pot – To cook the pasta evenly with plenty of room to move.
• Large skillet or saucepan – For preparing and simmering the sauce.
• Large mixing bowl – To combine the pasta, sauce, and cashew cheese without making a mess.
• 9×13-inch baking dish – The ideal size for baking and serving the casserole.
• Measuring cups and spoons – For accurately measuring ingredients and maintaining consistent results.

These are the same basic tools I reach for when making baked pasta dishes at home, and they help keep the entire process simple and stress-free.

Ingredients You’ll Need

This recipe uses simple ingredients that come together to create a rich, comforting baked ziti with plenty of flavor and creamy texture.

For the Pasta

• 1 pound (450 g) ziti pasta (or penne, rigatoni, or mostaccioli)
• 1 tablespoon salt, for the pasta water

For the Cashew Cheese

• 1½ cups (225 g) raw cashews, soaked for at least 4 hours or quick-soaked
• ¼ cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 2 cloves of garlic
• ¾ cup (180 ml) unsweetened plant-based milk
• 1 teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

For the Sauce

• 4 cups (960 ml) marinara sauce
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil

Optional Add-Ins

• 2 cups fresh spinach, roughly chopped
• 8 ounces (225 g) mushrooms, sliced
• 8 ounces (225 g) vegan sausage, crumbled and cooked
• 1 medium zucchini, diced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

These add-ins are completely optional, so feel free to mix and match based on what you have on hand.

Spinach and mushrooms add extra texture, while vegan sausage makes the dish even heartier.

Fresh herbs sprinkled on top before serving add a burst of flavor and make the finished baked ziti feel extra special.

Ingredient Substitutions

Don’t have every ingredient on hand? These simple swaps can help you make the recipe with what you already have while keeping the flavor and texture as close to the original as possible.

Ingredient	Substitute
Cashews	Raw sunflower seeds
Nutritional yeast	Vegan parmesan
Ziti	Penne, rigatoni, or mostaccioli
Plant-based milk	Oat, soy, almond, or cashew milk
Spinach	Kale or Swiss chard
Vegan sausage	Cooked lentils or crumbled tofu

Most of these substitutions can be used as a direct replacement without changing the rest of the recipe.

If you’re using a different pasta shape, simply cook it until al dente before baking for the best texture.

Best Plant-Based Milks for Cashew Cheese

The type of plant-based milk you use can slightly change the flavor and texture of the cashew cheese.

For the best results, choose an unsweetened variety so the savory flavors remain balanced.

Milk	Result
Oat Milk	Creates the creamiest texture with a mild flavor.
Soy Milk	Rich, smooth, and neutral, making it a reliable all-purpose choice.
Cashew Milk	Adds extra creaminess and complements the cashew cheese naturally.
Almond Milk	Provides the lightest flavor and a slightly thinner texture.

Any of these options will work well in this recipe, so feel free to use your favorite or whatever you already have on hand.

How to Make Cashew Cheese

Cashew cheese is what gives this baked ziti its creamy, comforting texture.

If you’ve never made it before, don’t worry.

It’s a simple process, and once you see how easy it is, you’ll likely want to use it in other recipes too.

Step 1: Soak the Cashews

Start by soaking the raw cashews.

This softens them and helps them blend into a smooth, creamy sauce.

If you’re planning ahead, place the cashews in a bowl and cover them with water.

Let them soak overnight or for at least 4 hours.

This method produces the softest cashews and the smoothest final texture.

Need to make dinner sooner?

Use the quick-soak method instead.

Place the cashews in a heat-safe bowl and cover them with boiling water.

Let them sit for about 20 to 30 minutes.

Once they’re softened, drain and rinse them well.

Either method works nicely, so use whichever fits your schedule.

The goal is simply to soften the cashews enough for easy blending.

Step 2: Blend Until Smooth

Add the soaked cashews to a blender along with the plant-based milk, nutritional yeast, lemon juice, garlic, salt, onion powder, and black pepper.

Blend on high speed until the mixture becomes completely smooth and creamy.

This usually takes one to three minutes, depending on your blender.

Pause occasionally to scrape down the sides if needed.

The finished mixture should look silky and thick, with no visible bits of cashew remaining.

If the cheese seems too thick, add a small splash of plant-based milk.

Blend again after each addition.

A little extra liquid can make a big difference.

If the mixture seems too thin, don’t worry.

It will thicken slightly as it bakes with the pasta.

Take your time during this step.

A smooth cashew cheese creates the rich texture that makes the finished baked ziti so satisfying.

Step 3: Taste and Adjust

Before moving on, give the cashew cheese a taste.

This is your chance to fine-tune the flavor.

If you’d like a brighter flavor, add a little more lemon juice.

If it needs more depth, add a pinch of salt.

For a stronger cheesy flavor, mix in a little extra nutritional yeast.

Blend again after making any adjustments.

Small changes can have a big impact on the final dish.

The cashew cheese should taste flavorful on its own before it goes into the pasta.

Once you’re happy with the flavor and texture, the cashew cheese is ready to use.

Smooth, creamy, and full of savory flavor, it’s the perfect base for a comforting vegan baked ziti.

Step-by-Step Vegan Baked Ziti Recipe

Now that your cashew cheese is ready, it’s time to bring everything together.

Take it one step at a time, and you’ll have a bubbling, golden baked ziti on the table before you know it.

Step 1: Cook the Pasta

Bring a large pot of water to a boil.

Add the tablespoon of salt and stir.

The salted water helps season the pasta from the inside as it cooks.

Add the ziti and cook according to the package directions, but stop about 1 to 2 minutes before it reaches full tenderness.

This is called cooking the pasta al dente, which simply means “firm to the bite.”

The pasta will continue cooking in the oven later.

If it is fully cooked before baking, it can become too soft by the time the casserole is finished.

Drain the pasta well.

Do not rinse it.

The natural starch on the surface helps the sauce cling to the pasta and creates a better texture in the finished dish.

Set the pasta aside while you prepare the sauce.

Step 2: Prepare the Sauce

Heat the olive oil in a large skillet or saucepan over medium heat.

Add the diced onion and cook for about 4 to 5 minutes.

The onion should become soft and slightly translucent.

Stir occasionally to prevent browning.

Add the minced garlic and cook for another 30 seconds.

Garlic cooks quickly, so keep it moving to avoid burning.

Once the onion and garlic are fragrant, pour in the marinara sauce.

Add the Italian seasoning and red pepper flakes if using.

Stir everything together until well combined.

Allow the sauce to simmer gently for about 10 minutes.

This gives the flavors time to blend together and creates a richer, more balanced sauce.

If you’re adding mushrooms, zucchini, or vegan sausage, this is a good time to stir them into the sauce.

If using spinach, add it during the last few minutes of simmering so it wilts without overcooking.

Give the sauce a taste.

Add a pinch more salt or seasoning if needed.

Step 3: Combine the Ingredients

Transfer the cooked pasta to a large mixing bowl.

Pour in most of the prepared sauce, reserving about 1 cup for layering later.

Add about two-thirds of the cashew cheese.

Gently toss everything together until the pasta is evenly coated.

Take your time here.

You want every piece of pasta to get a little sauce and a little creaminess.

The mixture should look rich and well combined, but not dry.

If it seems too thick, add a small splash of plant-based milk or a spoonful of extra sauce.

Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Spread a thin layer of the reserved sauce across the bottom of the dish.

This helps prevent sticking and adds flavor to every bite.

Spoon half of the pasta mixture into the baking dish.

Spread it into an even layer.

Add small dollops of some of the remaining cashew cheese across the surface.

Top with a little of the reserved sauce.

Repeat with the remaining pasta mixture.

Finish by spreading the last of the sauce and cashew cheese over the top.

Layering the ingredients this way creates pockets of creamy cashew cheese throughout the casserole instead of having it concentrated in one spot.

The result is a more flavorful and satisfying baked ziti.

Step 5: Bake Until Golden

Cover the baking dish loosely with foil.

Bake for 20 minutes.

The foil helps keep moisture in while the flavors come together.

Remove the foil and continue baking for another 10 to 15 minutes.

The sauce should be bubbling around the edges.

The top should look lightly golden with a few darker spots of toasted cashew cheese.

If you’d like a little more color, place the dish under the broiler for 1 to 2 minutes at the end.

Keep a close eye on it because it can brown quickly.

Once baked, remove the casserole from the oven and let it rest for about 10 minutes.

This short resting time helps the layers settle and makes serving much easier.

Finish with fresh basil or parsley if desired.

Then grab a serving spoon and enjoy your homemade vegan baked ziti while it’s warm and creamy.

How to Tell It’s Done

Your vegan baked ziti is ready when the sauce is bubbling around the edges and the top is lightly golden.

For an extra check, insert a knife into the center of the casserole and leave it there for a few seconds.

When you remove it, the blade should feel hot to the touch, which means the middle is fully heated through and ready to serve.

If the center is still cool, continue baking for a few more minutes and check again.

Every oven is a little different, so these visual and temperature cues are often more reliable than baking time alone.

Tips for the Best Vegan Baked Ziti

These simple tips will help you get the best texture, flavor, and overall result every time you make this recipe.

Use a High-Speed Blender

The creaminess of the cashew cheese plays a big role in the finished dish.

The smoother the cheese, the creamier your baked ziti will be.

A high-speed blender makes it easier to blend the soaked cashews into a silky, lump-free sauce.

This creates a texture that feels rich and luxurious throughout the casserole.

If you don’t have a high-speed blender, don’t worry.

Simply soak the cashews a little longer to help soften them as much as possible.

You may also need to blend for an extra minute or two.

Pause occasionally and scrape down the sides of the blender to make sure everything is incorporated evenly.

Take your time with this step.

A smooth cashew cheese helps create those creamy pockets of flavor that make every bite so satisfying.

Don’t Overcook the Pasta

One of the most common mistakes when making baked pasta dishes is cooking the pasta too long before it goes into the oven.

It can be tempting to cook it until fully tender, but the pasta will continue cooking as it bakes.

For the best texture, cook the ziti until it is just al dente.

That means it should still have a slight firmness in the center.

This extra firmness helps the pasta hold its shape while absorbing flavor from the sauce during baking.

If the pasta is already very soft before it enters the oven, it can become mushy by the time the casserole is finished.

A little firmness at the start leads to a much better texture on the plate.

It’s a small step, but it makes a noticeable difference.

Let It Rest Before Serving

When the baked ziti comes out of the oven, it will smell incredible.

You may want to dig in right away.

Try to give it about 10 minutes to rest before serving.

This short waiting period allows the sauce and cashew cheese to settle between the layers.

As the casserole cools slightly, the texture becomes more cohesive and easier to serve.

The flavors also have a chance to come together.

You’ll get cleaner slices and a better balance of sauce, pasta, and creamy cashew cheese in every serving.

Think of it as the final step in the cooking process.

Common Mistakes to Avoid

Even a simple baked ziti can benefit from a few extra details.

Avoiding these common mistakes will help you achieve the best texture, flavor, and overall result.

Mistake	How to Avoid It
Overcooking the pasta	Cook the pasta only until al dente since it will continue cooking in the oven.
Skipping the cashew soak	Soak or quick-soak the cashews to create a smoother, creamier cheese sauce.
Using too little sauce	Remember that pasta absorbs sauce while baking, so don’t be afraid to use the full amount.
Serving immediately	Let the baked ziti rest for about 10 minutes before serving so the layers can set.
Overbaking	Remove the casserole once the sauce is bubbling and the top is lightly golden.

These small adjustments can make a noticeable difference.

A creamy cashew cheese, properly cooked pasta, and the right baking time work together to create a baked ziti that’s rich, flavorful, and easy to serve.

Recipe Variations

One of the best things about baked ziti is how easy it is to customize.

Once you have the basic recipe, you can adjust it to match your tastes, use ingredients you already have, or create a slightly different version every time you make it.

These simple variations all work beautifully with the creamy cashew cheese and rich tomato sauce.

High-Protein Version

If you’d like a heartier baked ziti, adding extra protein is an easy place to start.

Cooked lentils blend surprisingly well into the sauce.

They add a rich, savory texture without changing the overall flavor of the dish.

Brown or green lentils work especially well because they hold their shape during baking.

Crumbled firm tofu is another great option.

Simply crumble it into small pieces and stir it into the sauce while it simmers.

The tofu absorbs the seasonings and becomes flavorful as it cooks.

If you enjoy plant-based meat alternatives, vegan sausage is an excellent addition.

Its savory seasoning pairs naturally with the marinara sauce and cashew cheese.

Cook the vegan sausage before adding it to the sauce to develop the best flavor and texture.

Any of these additions can make the casserole feel even more substantial while keeping the same comforting character that makes baked ziti so popular.

Gluten-Free Option

Making this recipe gluten-free is simple.

The easiest change is swapping the regular ziti for your favorite gluten-free pasta.

Many grocery stores now carry gluten-free versions made from rice, corn, quinoa, chickpeas, or lentils.

Choose a variety that holds its shape well during cooking and baking.

Gluten-free pasta can sometimes soften more quickly than traditional pasta.

For that reason, it’s especially important to cook it just until al dente.

Check the pasta a minute or two before the package recommends.

A slightly firm texture before baking helps prevent the casserole from becoming too soft later.

The sauce, cashew cheese, and seasonings remain exactly the same, so you’ll still enjoy all the creamy, comforting flavors of the original recipe.

Vegetable-Packed Version

If you love adding extra vegetables to your pasta dishes, this recipe gives you plenty of options.

Mushrooms add a rich, savory flavor that blends naturally into the sauce.

Zucchini brings a tender texture and works especially well during summer when it’s in season.

Fresh spinach is one of the easiest additions.

Simply stir it into the sauce during the last few minutes of cooking until it wilts.

Bell peppers add a touch of sweetness and a little color to the finished dish.

Broccoli florets can also work well if you prefer a bit more texture in every bite.

If you’re using several vegetables, sauté them briefly before adding them to the sauce.

This removes excess moisture and helps concentrate their flavor.

The result is a baked ziti that’s packed with color, texture, and even more deliciousness.

Spicy Baked Ziti

For those who enjoy a little heat, there are several easy ways to give this baked ziti a spicy kick.

The simplest option is adding extra red pepper flakes to the sauce.

Start with a small amount and increase it to match your preferred spice level.

A pinch can add gentle warmth.

A larger amount creates a bolder, more noticeable heat.

Diced hot peppers can also be sautéed with the onion and garlic at the beginning of the recipe.

Jalapeños work well if you want moderate heat.

For a stronger kick, try serrano peppers.

Spicy vegan sausage is another flavorful option.

It adds both heat and savory depth to the casserole.

You can even finish the baked ziti with a drizzle of your favorite hot sauce just before serving.

What to Serve with Vegan Baked Ziti

Vegan baked ziti is hearty enough to stand on its own, but the right side dishes can turn it into a complete and satisfying meal.

Fresh Salads

• Caesar-Style Vegan Salad – A crisp, creamy salad that adds freshness and balances the richness of the baked ziti.
• Mixed Greens with Vinaigrette – Light and refreshing, with a tangy dressing that complements the savory pasta.

Bread Options

• Garlic Bread – Perfect for soaking up extra marinara sauce and adding a delicious garlic flavor to the meal.
• Crusty Artisan Bread – A simple side with a chewy texture and crisp crust that pairs beautifully with baked pasta dishes.

Roasted Vegetables

• Broccoli – Roasting brings out its natural sweetness while adding a pleasant crispy texture.
• Brussels Sprouts – Crisp on the outside and tender inside, offering a rich, slightly nutty flavor.
• Asparagus – Light, tender, and easy to prepare, making it a great vegetable side for this comforting casserole.

Storage and Reheating Tips

One of the great things about vegan baked ziti is that it stores beautifully.

Many people find the leftovers just as delicious the next day because the flavors have had even more time to come together.

With proper storage and reheating, you can enjoy the same creamy, comforting texture long after the casserole first comes out of the oven.

Refrigerator Storage

Allow the baked ziti to cool before storing it.

Placing very hot food directly into the refrigerator can create excess moisture and affect the texture.

Once cooled, transfer the leftovers to an airtight container or cover the baking dish tightly with a lid or foil.

Store the baked ziti in the refrigerator for up to 4 days.

Keeping it sealed helps prevent it from drying out and preserves the flavor.

If you’re planning meals for the week, individual portions can be especially convenient.

They are easy to grab, reheat, and enjoy whenever you’re ready for a quick lunch or dinner.

Freezing Instructions

This recipe freezes very well, making it a great make-ahead meal.

You can freeze the entire casserole or divide it into smaller portions for easier reheating later.

Allow the baked ziti to cool completely before freezing.

This helps reduce ice crystals and keeps the texture as close as possible to freshly baked.

Wrap the casserole tightly with a layer of plastic wrap followed by a layer of foil, or transfer portions to freezer-safe containers.

Label the container with the date before placing it in the freezer.

For the best quality, enjoy frozen baked ziti within 2 to 3 months.

When you’re ready to serve it, move the casserole to the refrigerator and let it thaw overnight.

A slow thaw helps the pasta and sauce maintain their texture.

If you’re short on time, individual portions can often be reheated directly from frozen.

You may simply need to increase the reheating time.

Reheating Methods

Oven

The oven is the best option when reheating a larger amount of baked ziti.

It helps restore the creamy texture and keeps the pasta from becoming overly soft.

Place the baked ziti in an oven-safe dish and cover it loosely with foil.

Bake at 350°F (175°C) for about 20 to 25 minutes, or until heated through.

If the pasta looks slightly dry, add a spoonful of marinara sauce before reheating.

This helps bring back moisture and keeps the casserole tasting fresh.

Microwave

The microwave is perfect for quick individual servings.

Place a portion on a microwave-safe plate or bowl.

Cover it loosely to help retain moisture.

Heat in 30-second intervals, stirring gently between each round if needed.

Continue until the center is hot.

Adding a small spoonful of sauce before reheating can help keep the pasta creamy.

Air Fryer

An air fryer works surprisingly well for smaller portions.

It reheats the baked ziti while adding a lightly crisp texture to the top layer.

Place a serving in an air fryer-safe dish.

Heat at 325°F (165°C) for about 5 to 8 minutes.

Check it halfway through to make sure it is warming evenly.

No matter which method you choose, the goal is gentle reheating.

Taking a few extra minutes helps preserve the creamy cashew cheese, rich sauce, and tender pasta that make this vegan baked ziti so enjoyable.

Make-Ahead Instructions

This vegan baked ziti is a great make-ahead meal and perfect for busy days when you want dinner ready with minimal effort.

You can fully assemble the casserole up to 24 hours before baking.

Simply prepare the recipe as directed, cover the baking dish tightly with foil or a lid, and store it in the refrigerator.

When you’re ready to bake, remove the dish from the refrigerator and place it directly in the oven.

Because the casserole is cold, plan to add an extra 5 to 10 minutes to the baking time.

The baked ziti is ready when the sauce is bubbling around the edges, and the top is lightly golden.

You can also freeze the unbaked casserole for longer storage.

Wrap the dish tightly with a layer of plastic wrap followed by a layer of foil and freeze for up to 3 months.

For best results, thaw the casserole overnight in the refrigerator before baking.

This make-ahead option is especially helpful for meal prep, family gatherings, holidays, or any time you want a homemade dinner ready to go.

Author’s Note

After making this recipe several times, I’ve found that letting the baked ziti rest for about 10 minutes before serving makes a big difference in the final texture.

The layers hold together better, and the sauce has time to settle into the pasta.

I’ve also had the best results when soaking the cashews overnight.

While the quick-soak method works well, overnight-soaked cashews blend into an even smoother and creamier cheese sauce.

If you’re making this recipe for the first time, don’t worry about getting everything perfect.

As long as the pasta is cooked al dente and the casserole is baked until bubbly and lightly golden, you’ll end up with a delicious, comforting dish.

Final Thoughts

This vegan baked ziti proves that you don’t need dairy to create a rich, creamy, and satisfying pasta bake.

With flavorful marinara sauce, homemade cashew cheese, and tender pasta, it’s a comforting meal that’s easy enough for weeknights and special enough for sharing.

Don’t be afraid to make it your own by adding your favorite vegetables, herbs, or plant-based proteins.

Small changes can create a whole new version of the recipe while keeping all the cozy flavors you love.

FAQs

Can I Make This Ahead of Time?

Yes. You can assemble the baked ziti up to 24 hours in advance, cover it tightly, and store it in the refrigerator until you’re ready to bake.

What Can I Use Instead of Cashews?

Try raw sunflower seeds, blanched almonds, or a store-bought vegan ricotta if you need a cashew-free alternative.

Is Nutritional Yeast Necessary?

No, but it adds a savory, cheesy flavor that makes the cashew cheese taste more like traditional cheese.

Can I Freeze Leftovers?

Absolutely. Store cooled leftovers in freezer-safe containers and freeze for up to 3 months for the best quality.

Which Pasta Shapes Work Best?

Ziti is the classic choice, but penne, rigatoni, and mostaccioli all work well because they hold the sauce and cashew cheese beautifully.