1 pkg. silken tofu
16 oz. penne pasta
1 jar pasta sauce (I use Ragu Sundried Tomato & Sweet Basil)
1 tbsp. (or so) dried or fresh parsley
1/2 cup parmesan
1 pkg. shredded mozzarella cheese
Preheat oven to 350.
Cook pasta as directed on package to al dente so they don't overcook.
Drain the water from the tofu (don't be afraid!).
In a small bowl, combine the tofu, parmesan, parsley, & egg. Stir well.
In a casserole, layer the sauce, tofu mixture, pasta, & cheese as follows:
- A little sauce
- 1/2 of the pasta
- All of the tofu
- A couple handfuls of cheese
- More sauce
- The rest of the pasta
- The rest of the sauce (make sure it covers all of the pasta!)
- The rest of the cheese (make sure it covers all of the sauce!)
Bake, covered, for 45 minutes or until warmed through.
This dish makes a lot & keeps well, so you can heat it up for leftovers.
P.S.: It doesn't taste like tofu!