Tofu Rigatoni Casserole - Thanksgiving

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Tofu Rigatoni Casserole - Thanksgiving

1/4 cup extra-virgin olive oil, plus more for

drizzling

1/2 onion, finely chopped

3 garlic cloves, finely chopped

1 (28-ounce) can crushed tomatoes

1 pinch dried oregano

1 (12- to 14-ounce) package firm tofu, drained

1 large egg

1 pinch grated nutmeg

Salt and freshly ground black pepper to taste

1 (10-ounce) package frozen spinach, defrosted and

drained

1 (1-pound) box rigatoni, cooked al dente and drained

1 pound fresh mozzarella, grated (about 4 cups)

3 ounces grated Parmesan (about 3/4 cup)

 

 

 

 

 

1. Preheat oven to 350°F.

 

2. Heat the oil in a saucepan over medium-high heat.

Add the onion. Sauté for 3 minutes, then add the

garlic and cook until the onion is translucent, about

2 minutes more.

 

3. Add the tomatoes and oregano. Reduce heat and

simmer, stirring occasionally, for 15 minutes.

Meanwhile, in a blender, process the tofu, egg,

nutmeg, salt, and pepper until smooth.

 

4. Transfer the mixture to a bowl and fold in the

spinach, cooked rigatoni, tomato sauce, 1 cup of the

mozzarella, and 1/2 cup of the Parmesan.

 

5. Drizzle a coating of olive oil into a 13-by-9-inch

baking pan. Add the pasta mixture and sprinkle the

remaining cheeses over the top. Bake until golden and

bubbling, 35 to 40 minutes. Let cool for 10 minutes

before slicing.

 

Makes 8 to 10 servings.

 

Author: Cookie Magazine, December 2006

Formatted by Chupa Babi: 11.09.07

 

ChupaNote: next time I may substitute the tomato with

28-oz chopped portobellos for a different taste (I get

tired of tomato on pasta). I thought a pound of

mozzarella was too much, but thats just me. I used

more than a little fresh nutmeg! Love it.

 

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