Rigatoni With Zucchini and Eggplant

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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