Tofu baked ziti

Yield: 6 Servings

Measure Ingredient
½ cup Onion -- chopped
1 \N Garlic clove -- minced
1 teaspoon Vegetable oil
8 ounces Canned tomato sauce
16 ounces Canned tomato sauce, low
\N \N Sodium
2 tablespoons Fresh parsley -- chopped
½ teaspoon Oregano
8 ounces Ziti macaroni
12 ounces Tofu -- drained
1 \N Egg white
1 pack Frozen chopped spinach (10
\N \N Oz) -- cooked, well-drained
¼ teaspoon Ground nutmeg -- ground
⅛ teaspoon Black pepper -- ground
½ cup Lowfat low sodium swiss
\N \N Cheese -- grated

Preheat oven to 350 degrees F. Prepare sauce: in medium-size saucepan over medium-high heat, cook onion and garlic in vegetable oil 2-3 minutes. Add tomato sauces, 1 Tablespoon parsley and oregano.

Bring to a boil; reduce heat, cover and simmer 15 minutes. Meanwhile, cook ziti according to package directions, omitting salt. While ziti is cooking, puree tofu with egg white in food processor or blender container. Place in large bowl. Add spinach, remaining tablespoon parsley, nutmeg and pepper. Blend well. Drain ziti and add to tofu mixture; blend well. Place ¼ sauce in bottom of 2-quart casserole.

Add ⅓ tofu-ziti mixture spreading with large spoon or spatula.

Continue making layers of sauce and tofu-ziti mixture, ending with sauce. Top with grated cheese. Cover and bake 30 minutes. Serves 6.

Calories: 286, Fat: 6 grams per serving. See this and other light-pasta recipes on the web in July 1996 at Low-Fat Lifestyle Forum Home Page

Recipe By : The American Cancer Society From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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