Tofu Rigatoni Casserole

Tofu Rigatoni Casserole
Photo by Ngoc Monh Ngo

Ingredients

  • 3 garlic cloves
  • freshly ground black pepper
  • 1 pinch grated nutmeg
  • ½ onion
  • Salt
  • 1 12- to 14-ounce package firm tofu
  • 1 large egg
  • + 7 more ingredients
    • 1 10-ounce package frozen spinach
    • 3 ounces grated Parmesan
    • 1 pound fresh mozzarella, grated
    • 1 28-ounce can crushed tomatoes
    • 1 pinch dried oregano
    • 1 1-pound box rigatoni
    • ¼ cup extra-virgin olive oil

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. Mea...

View full recipe at Epicurious

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