Tofu Rigatoni Casserole

Name: Tofu Rigatoni Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 794 grams crushed tomatoes; 454 grams box rigatoni, cooked al dente and drained; 1 large egg; 946 milliliters pound fresh mozzarella, grated (about; 283 grams package frozen spinach, defrosted and drained; 3 garlic cloves, finely chopped; 1 pinch grated nutmeg; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 onion, finely chopped; 1 pinch dried oregano; 177 milliliters ounces grated Parmesan (about; 10 servings Salt and freshly ground black pepper to taste; 340 grams package firm tofu, drained

Tofu Rigatoni Casserole might be just the main course you are searching for. This recipe serves 10. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 348 calories, 21g of protein, and 20g of fat. If you have canned tomatoes, rigatoni, salt and pepper, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Heat the oil in a saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Tomato