Preheat the oven to 375°F. Grease a 10×8-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the package directions. Drain and toss with a drizzle of olive oil to prevent sticking.
In a medium pot over medium heat, add a splash of oil. Sauté the diced onion and garlic until translucent and fragrant, about 3 minutes. Add the vegan beef crumbles, breaking them up with a spoon, and cook for 3-5 minutes.
Stir in the marinara sauce, fresh basil, and Italian seasoning. Simmer for 3 minutes, then remove from heat.
In a small pot over medium heat, melt the vegan butter. Add the mozzarella cheese shreds and almond milk, whisking until smooth and creamy.
Spread a few tablespoons of marinara sauce on the bottom of the prepared baking dish. Add a layer of pasta, followed by marinara, a drizzle of cheese sauce, and a sprinkle of ricotta. Repeat the layers until all ingredients are used (4 layers are ideal).
Bake on the middle rack of the oven for 25-30 minutes, or until bubbling and lightly golden.
Let the ziti cool for 10 minutes before serving. Garnish with vegan parmesan and parsley. Enjoy!
