A tofu Twist on Baked ziti

Tofu Rigatoni Casserole

I found this recipe a few years ago while perusing a magazine awaiting a dreaded Dr's appointments.....the recipes been a keeper and I'm not dying so I guess waiting was ok

Ingredients:

*1/4 c. Extra Virgin Olive Oil

*1/2 Onion, finely chopped

*3 Garlic Cloves, finely chopped

*1 28 oz Can Crushed Tomatoes

*1 pinch Dried Oregano

*1 12-14 oz pkg Firm Tofu, drained

*1 Large Egg

*1 pinch Grated Nutmeg

*Salt and Pepper to taste

*1 10 oz pkg Frozen Spinach, defrosted and drained

*1 1 lb box Rigatoni, cooked al dente and drained

*1 lb fresh (or not) Mozzarella, grated (about 4 c., I use about 1/2 of this)

*3 oz grated Parmesan (about 3/4 c.)

1. Preheat oven to 350. 2. Heat the oil in a saucepan over medium-high heat. Add the onion. Saute' for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes or 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 (key). 4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 c. of the mozzarella, and 1/2 c. of the Parmesan. 5. Pour the pasta mixture into a 9X13 baking pan and sprinkle the remaining cheese over the top. Bake until golden and bubbling, 35-40 minutes.

This is a great dish to make the night before, BUT I have found then that it's best to spread a layer of spaghetti sauce over the pasta and hold the top layer of cheese until right before baking. For me the dish then tastes kinda dry if you do not add the extra sauce on top.

*Serves 8-10....ENJOY!