Rigatoni With Zucchini and Eggplant
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 large zucchini (sliced in 1/4-inch half moons)
- 1⁄2 medium eggplant (cubed)
- 1 large onion (chopped)
- 1 bell pepper (seeded & chopped)
- 3 garlic cloves (minced)
- 3 tablespoons water ((more as needed)
- 14 ounces tofu, mashed ((lowfat)
- 1⁄4 cup pine nuts
- 1 tablespoon dried parsley
- 2 teaspoons dried basil (divided)
- 1 1⁄2 teaspoons dried oregano (divided)
- 1⁄4 teaspoon red pepper flakes ((optional)
- 1 tablespoon nutritional yeast
- 1⁄2 teaspoon dried rosemary
- 1 1⁄2 teaspoons salt ((divided)
- 8 ounces pasta (rigatoni or other small tubular pasta)
- 2 (14 1/2 ounce) cans diced tomatoes (fire roasted, if available)
- 3 tablespoons tomato paste
- vegan parmesan cheese (optional)
directions
- Preheat the oven to 350°.
- Boil 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 eggplant, zucchini, onions, bell pepper and garlic in 2 tablespoons water in a nonstick pan over medium heat, adding more water if needed to prevent sticking. When the vegetables are tender, add the reserved pasta cooking water, 1 teaspoons basil, 1 teaspoons oregano, the rosemary, 1 teaspoons salt, tomatoes, and tomato sauce; stir, and keep warm.
- Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
- Lightly coat a 4-quart casserole with vegetable oil spray. 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 bake another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if you want.
- This is a great dish to serve to vegetarians and non-vegetarians alike. Unfortunately, if you bring it to the Unitarian church in my town, you won't have any leftovers to bring home!
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