Rigatoni with Zucchini And Onions

Recipe look good to you?     

Rigatoni with Zucchini And Onions Ingredients

2 c Zucchini; in 1/4" half moons	1 ts Dried basil
2 1/2 c Chopped onions	1/2 ts Dried oregano
1 Bell pepper; seeded &	1/4 ts Hot red pepper flakes;
2 Cloves garlic; minced	8 oz Bite-sized rigatoni; cooked
1 ts Soy oil	OR other small tubular pasta
8 oz Tofu; mashed	2 c Fat-free marinara sauce
1 tb Dried parsley	1/4 c Parmesan-style soy cheese

Instructions for Rigatoni with Zucchini And Onions

This casserole is really an easy-to-assemble mock lasagna. Preheat the oven to 350?. Saute the zucchini, onions, bell pepper and garlic in the soy oil in a nonstick pan over medium heat until tender, adding water if needed to prevent sticking. Combine the mashed tofu, parsley, basil, oregano and red pepper flakes. Stir the cooked rigatoni into the tofu. Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sauteed vegetables, and half the remaining sauce. Repeat layers and top with soy cheese. Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes. Yield: 6 servings Serving size: 2 cups Per serving: 270 calories, 5 g total fat (0.6 g sat fat), 14 g pro, 45 g carb, 3.7 g fiber, 352 mg sodium, 0 mg cholesterol Exchanges: 2-1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat Recipe by: http://soyfoods.com/SimplySoy/ 3/99 Converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized

More like this...

Rigatoni Allamatriciana (Rigatoni with Pance

Rigatoni Alla Boscaiola - (Rigatoni in a Woodman Sauce)

Tomato-Onion Soup with Rigatoni (Vegan)

Japanese Steakhouse style Zucchini and Onions