Tofu Rigatoni Casserole Recipe

Name: Tofu Rigatoni Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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
1. Preheat oven to 350u00b0F.
2
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 more.
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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.
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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.
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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.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tofu Rigatoni Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Rigatoni Casserole

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