I made this recipe for some friends, and they absolutely LOVED it! I had made it a long time ago and it was a big hit with Dino, so I figured it'd be good for company. It's like a baked lasagna, and the tofu takes on a very ricotta-like consistency. It's really good, and the top gets all nice and bubbly and golden. It makes a lot - but there won't be much left after everyone takes 3 helpings!



Tim and Liza Goodell's Tofu Rigatoni Casserole
cookiemag.com

1⁄4 cup extra-virgin olive oil, plus more for drizzling
1⁄2 onion, finely chopped
3 cloves garlic finely chopped
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
10-ounce package frozen spinach, defrosted and drained
1-pound box rigatoni, cooked al dente and drained
1 lb. 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. Serves 8 - 10.

MacGourmet Rating: 5 Stars

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