Penne Rigate Casserole

Submitted by Anonymous on Sun, 05/22/2011 - 06:02

1 lb. penne pasta

11/2 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese

12-ounce package of soft tofu

1 bunch parsley, finely chopped

1 egg

2 cups marinara sauce

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!
Fallbrook, California

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