Tofu Rigatoni Casserole

Ingredients

• 28 ounce canned tomatoes crushed canned
• 1 pound rigatoni cooked drained
• 1 large eggs 
• 4 cups mozzarella fresh grated
• 10 ounce spinach frozen drained
• 3  garlic clove finely chopped
• 1 pinch nutmeg grated
• 0.3 cup olive oil extra virgin extra-virgin plus more for drizzling
• 0.5  onion finely chopped
• 1 pinch oregano dried
• 0.8 cup parmesan grated
• 10 servings pepper black freshly ground to taste
• 12 ounce tofu firm drained

Equipment

• bowl
• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 350°F.
2. Heat the oil in a saucepan over medium-high heat.
3. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
4. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
5. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and 1/2 cup of the Parmesan.
6. Drizzle a coating of olive oil into a 13-by-9-inch baking pan.
7. Add the pasta mixture and sprinkle the remaining cheeses over the top.
8. Bake until golden and bubbling, 35 to 40 minutes.
9. Let cool for 10 minutes before slicing.