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.
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.
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)
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)
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)