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.
55g pasta shells
50g mushrooms, diced
4 tablespoons crumbled firm tofu
4 tablespoons grated mozzarella cheese
2 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 200 C / Gas 6.
In a medium bowl combine passata, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
In a small baking dish, layer pasta mixture and cheeses.
Bake in preheated oven for 30 minutes or until lightly browned.
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.