Tofu and Pasta Bake
A simple pasta dish that can be put together very easily containing tofu, seashell pasta, mushrooms, mozzarella and Parmesan cheese.
Ingredients
Serves: 2
- 1/2 cup seashell pasta
- 1 cup pasta sauce
- 1/2 cup mushrooms, diced
- 1/4 cup crumbled firm silken tofu
- 1/4 cup grated mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Bring a saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 200 degrees C.
- In a medium bowl combine pasta sauce, mushrooms and tofu. Stir in cooked pasta.
- In a separate small bowl combine mozzarella and Parmesan cheeses.
- In a small casserole dish layer pasta mixture and cheeses.
- Bake in preheated oven for 30 minutes or until lightly browned.
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Reviews and Ratings
Global Ratings:
(95)
Reviews in English (70)
Note from the recipe author -- A few people mentioned that it was missing something. If you noticed in the description, I said that it is a basic recipe, meaning that it is a starting point. Add your favorite spices and vegetables. - 08 Jun 2002 (Review from Allrecipes USA and Canada)
This was really good! Like someone else, said, it's really the sauce you use that makes or breaks it. I made my own tomato sauce. I also quadrupled the recipe, and used penne instead of shells. I didn't use any of the cheese, but the tofu sure fooled everyone as ricotta! Also, I sauteed zucchini slices and a portabello mushroom. I decided to layer it like lasagna, with sauce on the bottom, a layer of noodles, some mushroom and zucchini chunks, then the tofu (used more), and then started over with the sauce. I ended it with sauce on top and sprinkled chopped black olives all over the top. Yum, yum, and quite healthy!!! Next time I'll try it with lasagna noodles! - 18 Feb 2003 (Review from Allrecipes USA and Canada)
This was SO GOOD! I have been been searching for ways to make healthful vegetarian dishes, and this one was amazing! I especially liked how there was tofu incorporated into the sauce, and how there wasn't much cheese at all. This dish was also very filling on not a whole lot of calories, which was very nice. I will definately be making his again. Thank You! - 06 Jul 2005 (Review from Allrecipes USA and Canada)
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