Rigatoni with zucchini and onions

1 servings

Ingredients

Quantity Ingredient
2 cups Zucchini; in 1/4\" half moons
2½ cup Chopped onions
1 Bell pepper; seeded & chopped
2 Cloves garlic; minced
1 teaspoon Soy oil
8 ounces Tofu; mashed
1 tablespoon Dried parsley
1 teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Hot red pepper flakes; (optional)
8 ounces Bite-sized rigatoni; cooked
OR other small tubular pasta
2 cups Fat-free marinara sauce
¼ cup Parmesan-style soy cheese

Directions

This casserole is really an easy-to-assemble mock lasagna.

Preheat the oven to 350ø.

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 (⅗ g sat fat), 14 g pro, 45 g carb, 3.7 g fiber, 352 mg sodium, 0 mg cholesterol Exchanges: 2-½ starch, 1 vegetable, ½ lean meat, ½ fat Recipe by: 3/99

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