Ingredients

• 1/4 cup extra virin olive oil, plus more for drizzling
• 1/2 onion finely chopped
• 3 garlic cloves
• 1 28oz can crusehd tomatoes
• 1 pinch dried oregano
• 1 12-14 oz package firm tofu drained
• 1 large egg
• 1 pinch grated nutmeg
• salt and pep to taste
• 1 10oz package frozen spinach, defrosted and drained
• 1 1lb box rigatoni cook al dente and drained
• 1 lb fresh mozzeralla, grated about four cups
• 3 ounces grated parmesean about 3/4 cup

Directions

1. preheat oven to 350

2. heat oil in pan over med high heat and add onion

3. saute for three min then add garlic and cook until onion is translucent, about two mins more

4. add the tom and oregano, reduce heat and simmer, stirring occassionally for 15 min, meanwhie in blender process the tofu egg nutjeg salt and pep until smooth

5. transfer the mixture to bowl and fold in the spinach, cook rigatoni, and tom sauce, 1 cup of the mozz and 1/2 cup of the parm

6. drizzle a coaitng of olive oil into a 13×9 in baking pan

7. add teh pasta mixture and sprinkle the remaining cheeses over the top

8. bake until golden and bubbling 35-40 min

9. let cool for ten mins before slicing

Email to a friend | Print this recipe | Back