Tofu Rigatoni Casserole
- 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)
- This recipe is vegetarian
- Produce
- Onion (1/2)
- Oregano, dried (1 pinch)
- Spinach, frozen (1 (10-ounce) package)
- Tomatoes (1 (28-ounce) can)
- Cooking & Baking
- Garlic cloves (3)
- Nutmeg, grated (1 pinch)
- Olive oil, extra-virgin (1/4 cup)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Rigatoni (1 (1-pound) box)
- Dairy
- Mozzarella, fresh grated (1 pound)
- Parmesan, grated (3 ounces)
- Refrigerated
- Egg, large (1)
- Tofu, firm (1 (12- to 14-ounce) package)
Preparation
Read recipe preparation on epicurious.com
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Published December 1, 2006 (6 years ago).
8 people saved this recipe.
