Vegetarian Baked Pasta is sure to enter weeknight repertoires for a quick, easy meal that is a hit for parents and for kids. Half an hour is all it takes to prepare. While it bakes another 30 minutes there is time to clean up the kitchen or catch up with the kids.
These baked bowties are different from other baked pasta dishes, which pile on the cheese and tend to use excess oil. This recipe uses tofu instead of ricotta or cottage cheese, but it certainly does not lack for flavour. The chewiness and mild, creamy taste of the tofu blends seamlessly with the mozzarella and pasta sauce, without the excess saturated fat and high price of dairy. Spinach hides in the crevices of the pasta, maintaining a mild taste without indicating healthy or spinach.
The firmer the tofu used, the more protein and calcium it contains. Using a firmer tofu (for example, medium-firm instead of silken) will boost the protein from about four to five grams protein per three ounce serving (1/4 of a 12-ounce package) versus seven grams for medium tofu. The calcium content of most tofu is on par with cottage cheese, making it the perfect dairy substitute.
Vegetarian Baked Pasta Recipe
Serves 4-6.
Preparation: 30 minutes to prepare; 30 minutes to bake.
Ingredients:
- 1 medium onion, chopped
- 1-2 cloves garlic, minced or pressed
- 1 tbsp. olive oil
- 3 cups tomato sauce or spaghetti sauce
- 2 tbsp. fresh parsley, chopped
- ½ tsp. dried oregano*
- 8 ounces whole wheat bowtie pasta, approximately 4 heaping cups dried pasta
- 12 ounces (1 package) soft or medium-firm tofu, drained and pressed
- 1 (10 ounce) package frozen chopped spinach, defrosted and well drained
- ¼ tsp. ground nutmeg
- 1/8 tsp. black pepper
- ½ -1 cup grated mozzarella cheese
*oregano may be omitted if flavoured spaghetti sauce is used.
Directions:
- Preheat oven to 350 degrees.
- In a medium saucepan, heat olive oil over medium-high. Add onion and garlic and sauté gently for 2-3 minutes.
- Add tomato sauce, oregano (if using) and parsley to the saucepan. Bring to the boil; cover, and simmer 15 minutes.
- Meanwhile, cook pasta according to package directions, until al dente. Omit salt.
- While pasta is cooking, mash tofu with fork or potato masher in a medium bowl. Add drained spinach, nutmeg, and pepper. Mix well.
- Drain cooked pasta and add to the tofu mixture, mixing well.
- In a 2-quart casserole dish, layer one-quarter of the sauce on the bottom. Spread one-third of the tofu mixture over top, carefully evening it out with a large spoon or spatula. Continue layering the spaghetti sauce with the tofu mixture, ending with sauce. Top with grated mozzarella.
- Cover and bake 30 minutes.
