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Boil pasta in salted water. Cook until firm to the bite. Drain.
Mix the tofu with the chopped parsley, egg, and a cup of the parmesan cheese.
In a 13x9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the parmesan cheese. Repeat the layering.
Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.
Thanks, Pamela Wooley!