Baked Penne with Broccoli and Tofu

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* Exported from MasterCook *

 

Baked Penne with Broccoli and Tofu

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 bunch broccoli

12 ounces penne pasta

2 tablespoons olive oil

1 large onion -- minced

1 pound firm tofu -- crumbled

2 tablespoons tamari soy sauce

1 28 oz can Italian plum tomatoes -- finely chopped

12 cups dry red wine

1/4 cup chopped fresh flat-leaf parsley

1 teaspoon minced fresh marjoram -- or 1/2 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Asiago or soy Parmesan cheese

1/3 cup dried breadcrumbs

 

Remove the thick stems from the broccoli and discard or reserve for another use.

Separte the florets into smaller pieces. Peel the remaining stems with a

vegetable peeler and coarsely chp (you should have about 3 cups of florets and

chopped broccoli). Set aside. Cook the penne in a large pot of salted boiling

water, stirring occasionally, until the pasta is al dente, about 8 to 10

minutes. About 4 or 5 minutes before the pasta is cooked, add the broccoli.

When the pasta is cooked, drain the pasta and broccoli and place in a large

bowl. Heat 1 tablespoon of the oil in a large skillet over medium-high heat,

add the onion, and cookk until softened, about 5 minutes. Add the tofu and

tamari, and cook until the tofu is lightly browned. Stir in the tomatoes, wine,

parsley, marjoram, salt, and pepper, and simmer for 15 to 20 minutes or until

the liquid reduces.

 

Preheat the oven to 375F. Lightly oil a 2-quart baking dish.

 

Add the tofu mixture and half the cheese to the penne aand broccoli, and toss to

combine. Spoon the mixture into the prepared baking dish. Combine the

remaining cheese with the breadcrumbs and the remaining olive oil in a small

bowl, and sprinkle over the top of the pasta. Bake for 30 minutes or until hot

and lightly browned on top.

 

Other Pasta Choices: ziti or other tubular pasta

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 705 Calories; 9g Fat (18.9% calories from

fat); 19g Protein; 65g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 860mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : This comforting casserole is a powerhouse of protein, calcium, and

vitamin C. For an easy, no-fuss dinner, it can be assembled ahead of time and

refrigerated. Simply bring to room temperature before baking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0