How to make it

  • Preheat the oven to 350°.
  • Boil pasta according to package directions, cooking until just barely tender (a little undercooked is better than overcooked). When it's done, reserve 1/2 cup of the cooking water before draining the pasta.
  • While the pasta's cooking, sauté the eggplant, zucchini, onions, bell pepper and garlic in 2 tbsp. water in a nonstick pan over medium heat, adding more water if needed to prevent sticking.
  • When the vegetables are tender, add the reserved pasta cooking water, 1 tsp. basil, 1 tsp. oregano, the rosemary, 1 tsp. salt, tomatoes, and tomato sauce; stir, and keep warm.
  • Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
  • Lightly coat a 4-quart casserole with vegetable oil spray. Spread a thin layer of the vegetable mixture over the bottom (you just want a little sauce there to keep the pasta from sticking). Place a layer of half the pasta mixture, then cover with half the sautéed vegetables; repeat layers.
  • Cover the casserole and bake it for 30 minutes. Remove cover and bake another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if you want.

Reviews & Comments 2

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  • catbot79 10 years ago
    This looks delicious... it uses 2 of my favorite vegetables! Plus I just bought an enormous bag of pine nuts, and now I have something else to use them in. Yay! I've bookmarked this one. Thank you for sharing it!
    Was this review helpful? Yes Flag
    " It was excellent "
    jo_jo_ba ate it and said...
    Yumm..... Love these veggies!
    Was this review helpful? Yes Flag

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