Tofu Rigatoni Casserole

Ingredients for Tofu Rigatoni Casserole

• 60ml extra-virgin olive oil, plus more for drizzling

• 1/2 onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 (800g) can crushed tomatoes

• 1 pinch dried oregano

• 1 (12- to 400g ) package firm tofu, drained

• 1 large egg

• 1 pinch grated nutmeg

• Salt and freshly ground black pepper to taste

• 1 (275g) package frozen spinach, defrosted and drained

• 1 (1-pound) box rigatoni, cooked al dente and drained

• 450g fresh mozzarella, grated (about 600g )

• 90g grated Parmesan (about 180ml )

How to make Tofu Rigatoni Casserole

1. Preheat oven to 177°C.

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. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.

4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 240ml the mozzarella, and 120ml the Parmesan.

5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.