- 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 13×9 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!