Pasta Bake with Tofu

    Pasta Bake with Tofu

    (95)
    7saves
    40min


    96 people made this

    About this recipe: This is a great vegetarian dish. Pasta is baked with passata, mushrooms, tofu, mozzarella and Parmesan cheese. Enjoy with a side salad and/or garlic bread.

    Ingredients
    Serves: 2 

    • 55g pasta shells
    • 250g passata
    • 50g mushrooms, diced
    • 4 tablespoons crumbled firm tofu
    • 4 tablespoons grated mozzarella cheese
    • 2 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Preheat oven to 200 C / Gas 6.
    3. In a medium bowl combine passata, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
    4. In a small baking dish, layer pasta mixture and cheeses.
    5. Bake in preheated oven for 30 minutes or until lightly browned.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (95)

    Reviews in English (95)

    by
    33

    Note from the recipe author -- A few people mentioned that it was missing something. If you noticed in the description, I said that it is a basic recipe, meaning that it is a starting point. Add your favorite spices and vegetables.  -  08 Jun 2002  (Review from Allrecipes US | Canada)

    by
    16

    This was really good! Like someone else, said, it's really the sauce you use that makes or breaks it. I made my own tomato sauce. I also quadrupled the recipe, and used penne instead of shells. I didn't use any of the cheese, but the tofu sure fooled everyone as ricotta! Also, I sauteed zucchini slices and a portabello mushroom. I decided to layer it like lasagna, with sauce on the bottom, a layer of noodles, some mushroom and zucchini chunks, then the tofu (used more), and then started over with the sauce. I ended it with sauce on top and sprinkled chopped black olives all over the top. Yum, yum, and quite healthy!!! Next time I'll try it with lasagna noodles!  -  18 Feb 2003  (Review from Allrecipes US | Canada)

    by
    11

    This was SO GOOD! I have been been searching for ways to make healthful vegetarian dishes, and this one was amazing! I especially liked how there was tofu incorporated into the sauce, and how there wasn't much cheese at all. This dish was also very filling on not a whole lot of calories, which was very nice. I will definately be making his again. Thank You!  -  06 Jul 2005  (Review from Allrecipes US | Canada)

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