Ingredients

The following ingredients have 6 Servings
  • 8 ounces rigatoni or other pasta
  • 1 large zucchini or 2 medium zucchini (sliced 1/4-inch half moons)
  • 1 large onion (chopped)
  • 1 bell pepper (seeded and chopped)
  • 1 small or 1/2 medium eggplant (cubed)
  • 4 cloves garlic (minced)
  • 3 tablespoons water (more as needed)
  • 2 14.5 ounce cans diced tomatoes ((fire roasted if available))
  • 3 teaspoons dried basil (divided)
  • 2 teaspoons dried oregano (divided)
  • 1 1/2 teaspoon salt (divided)
  • 1/2 teaspoon dried rosemary
  • 3 tablespoons tomato paste
  • 12-14 ounces firm or extra-firm tofu (reduced fat, if available)
  • 2 tablespoons nutritional yeast
  • 1/4-1/2 teaspoon red pepper flakes (optional or to taste)
  • 1/4 cup pine nuts ((omit to reduce fat, see below))

Instruction

  • Boil the 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 zucchini, onions, bell pepper, eggplant, and garlic in 2 tbsp. water in a nonstick pan over medium heat, adding more water if needed to prevent sticking. Cover and cook until onion is translucent and eggplant has begun to soften.
  • Place one of the cans of tomatoes, including juices, into the blender and puree. When the vegetables are tender, add all tomatoes, the reserved pasta cooking water, 1 tsp. basil, 1 tsp. oregano, 1 tsp. salt, the rosemary, and tomato paste; stir, and keep warm.
  • Preheat the oven to 350F.
  • Mash the tofu in a large bowl and stir in the nutritional yeast and remaining basil, oregano, salt, and red pepper flakes. Stir in the cooked rigatoni.
  • Lightly oil a 4-quart casserole dish. 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 sprinkle with pine nuts, if you’re using them. Bake another 15 minutes.