Rigatoni Casserole
I always preface a ‘tofu’ recipe with my disclaimer that I don’t really like tofu. But, the truth is, I am finding lots of ways I actually enjoy it. So I guess I am slowly becoming a fan. I think you will, too. Give it a try.
Ingredients
1 cup(s) basil (chopped)
4 cup(s) spinach (about 4 handfuls)
16 oz whole wheat rigatoni
1 can(s) (14.5 oz) diced tomatoes (low sodium)
1 can(s) (14 oz) artichokes (cut into 1/8ths)
2 cup(s) mozzarella cheese
1 cup(s) tofu (soft)
1 egg(s)
¼ tsp dulse
¼ tsp black pepper
¼ tsp nutmeg
coconut spray oil
Instructions
- Gather your things and pre-heat oven to 350.
- Cook rigatoni as per instructions on package (add spinach for the last 2 min of cooking). Drain, return to sauce pan, and set aside.
- Measure and prepare all your ingredients.
- In a large mixing bowl, add tofu, egg, dulse, black pepper, nutmeg, and mix well.
- Lightly spray large baking dish with coconut oil.
- Add the tofu mixture to the drained pasta and spinach and mix well.
- Add tomatoes, basil, artichokes, 1 ½ cup of the cheese, and mix well.
- Place into baking dish and bake (about 20 min).
- Add the remaining ½ cup of cheese to the top and bake (about 10 min or until cheese is melted).
- Serve with a side salad.
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