Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. zucchini, in 1/4-inch half moons | ||
| 2 ½ c. chopped onions | ||
| 1 bell pepper, seeded and chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. soy oil | ||
| 8 oz. tofu, mashed | ||
| 1 tbsp. dried parsley | ||
| 1 tsp. dried basil | ||
| ½ tsp. dried oregano | ||
| ¼ tsp. hot red pepper flake, optional | ||
| 8 oz. bite-sized rigatoni or other small tubular pasta, cooked | ||
| 2 c. fat-free marinara sauce | ||
| ¼ c. Parmesan-style soy cheese |
Directions
- Preheat oven to 350 degrees. Lightly coat a 3-quart casserole with nonstick vegetable oil spray.
- Saute zucchini, onions, bell pepper and garlic in soy oil in a nonstick pan over medium heat until tender, adding water if needed to prevent sticking.
- Combine mashed tofu, parsley, basil, oregano and red pepper flakes. Stir cooked rigatoni into the tofu.
- Spread a thin layer of marinara sauce over bottom of casserole dish. Layer half the pasta mixture, then half the sauteed vegetables and half the remaining marinara sauce.
- Repeat layers (pasta, vegetables, marinara sauce). Top with soy cheese.
- Cover the casserole and bake for 30 minutes. Remove cover and bake an additional 10 minutes.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 45g
- Protein: 14g
Recipe Source:
Iowa Soybean Promotion Board.