Preheat the oven to 375° F
Cook the pasta in a large pot of salted water per package directions.
Remember to set aside a cup of reserved pasta water before draining.
Rehydrate the Textured Vegetable Protein by broiling the water, and pouring overtop the textured vegetable protein in a medium mixing bowl, stir, and let sit for 10 minutes.
Next, add the reserved pasta water, baby spinach, and rehydrated textured vegetable protein to the same pot used to make the pasta and combine. Then add the cooked spaghetti and fold until well coated with the sauce.
Transfer the spaghetti mixture to a 13x9 baking dish, ensuring it is evenly spread. Next, generously layer the vegan ricotta and vegan mozzarella on top. If you prefer a hint of spice and additional flavor, you can optionally sprinkle red pepper flakes and dried Italian herbs.
Next, place the baking dish in the oven and bake for approximately 40-45 minutes until the vegan cheese has melted and the edges of the pie turn a delicious golden brown. Allow the dish to cool for 15 minutes before to serving. For an extra burst of freshness, garnish with fresh basil.
