Servings: 8

1/2 cup (120g) cooked, peeled and mashed potato (I used gold potato) ½ cup (120g) cooked, peeled and mashed potato (I used gold potato)
1 cup (145g) raw cashews (see Notes) 1 cup (145g) raw cashews (see Notes)
3/4 cup (180g) water ¾ cup (180g) water
2 tablespoons (30g) fresh lemon juice 2 tablespoons (30g) fresh lemon juice
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon fine salt 1 teaspoon fine salt
1 lb ziti or penne pasta (use gluten-free if needed) 1 lb ziti or penne pasta (use gluten-free if needed)
4 cups (960g) marinara sauce or pizza sauce (I used my homemade pizza sauce because it's so delicious, full of flavor and takes just 5 minutes to make. Make sure to use a smooth sauce.) 4 cups (960g) marinara sauce or pizza sauce (I used my homemade pizza sauce because it's so delicious, full of flavor and takes just 5 minutes to make. Make sure to use a smooth sauce.)
2 tablespoons Italian seasoning (I used my blend, but store-bought is fine, just make sure it doesn't have added salt or red pepper) 2 tablespoons Italian seasoning (I used my blend, but store-bought is fine, just make sure it doesn't have added salt or red pepper)
1 cup (25g) fresh basil leaves only, finely chopped 1 cup (25g) fresh basil leaves only, finely chopped
1/4 -1/2 teaspoon red pepper flakes (optional only if you want a spicy kick) ¼ to ½ teaspoon red pepper flakes (optional only if you want a spicy kick)
1 batch of my homemade lemon parmesan cheese (This is optional, but HIGHLY recommend since it gives a wonderful toasty topping and extra dose of flavor. See Notes below for sub.) 1 batch of my homemade lemon parmesan cheese (This is optional, but HIGHLY recommend since it gives a wonderful toasty topping and extra dose of flavor. See Notes below for sub.)

If using my homemade pizza sauce, have that ready to go. You will need to make double the batch of my pizza sauce to have enough. It only takes 5 minutes to make and is so delicious. Additionally, if using my parmesan cheese, make that as well, but you will NOT be cooking it as listed on that recipe. You will just be adding the parmesan mixture, uncooked, to the top of this ziti, since it will bake up in the dish.
Cook the pasta until al dente, making sure to salt the pasta water well. Be careful not to overcook, as it will still cook some in the oven. If using gluten-free, keep in mind that gluten-free pasta tends to cook faster and can turn mushy, so follow the box directions carefully.
Preheat the oven to 400°F.
While the pasta is cooking, make the creamy garlic lemon cheese sauce first. If you don't have a high-powered blender, soak the cashews overnight or boil them to get them really soft. Drain, rinse and proceed. Add the cooked and peeled, mashed potato (measuring 120 grams) to a high-powered blender or food processor. Add the cashews, water, lemon juice, garlic powder and salt and blend until 100% creamy and smooth. Scrape the sides as needed.
Drain the cooked pasta, rinse briefly and add to a very large bowl. You will need a HUGE bowl to mix everything, so if you don't have one, use a pot. This makes a TON!
To the same bowl, add the pizza/marinara sauce, Italian seasoning, chopped fresh basil and red pepper flakes (if using). Stir very well until everything is evenly coated.
Pour the pasta mixture into a 9x13 casserole dish and spread out evenly.
Drizzle the cheese garlic sauce all over the pasta and stir it around gently, but don't mix it fully in. You just want to stir from the bottom and around a bit to evenly disperse the cheese throughout, while leaving some large spoonfuls on top. Refer to photo above for reference.
Sprinkle the lemon parmesan cheese mixture all over the top of the casserole. This adds amazing color, texture and a wonderful zing of cheesy lemon flavor!
Bake at 400°F for 15 to 20 minutes until you can see it bubbling through the sides (I used a glass casserole dish, so this was easy to spot) and the top is turning golden brown. Mine was perfect at 18 minutes. Top with extra fresh basil, if desired, and serve immediately!

NUT-FREE: The cashews make the sauce super creamy, thick and rich, so that the dish tastes as rich as a dairy version. If you are allergic, you can try sunflower seeds instead, but just keep in mind that they are quite stronger in flavor and not as creamy, so it will change the flavor and texture a bit.  NUT-FREE: The cashews make the sauce super creamy, thick and rich, so that the dish tastes as rich as a dairy version. If you are allergic, you can try sunflower seeds instead, but just keep in mind that they are quite stronger in flavor and not as creamy, so it will change the flavor and texture a bit.
PARMESAN CHEESE: My recipe uses almond flour. If you are allergic to almonds, I would suggest subbing instead with Italian bread crumbs mixed with a bit of nutritional yeast, to taste, as a topping. I have made it that way too and it is very tasty. It doesn't have the same punch of flavor and richness as the parmesan cheese of course, but still delicious.  PARMESAN CHEESE: My recipe uses almond flour. If you are allergic to almonds, I would suggest subbing instead with Italian bread crumbs mixed with a bit of nutritional yeast, to taste, as a topping. I have made it that way too and it is very tasty. It doesn't have the same punch of flavor and richness as the parmesan cheese of course, but still delicious.