1/2 lb penne, ziti, mostaccioli, rigatoni, or other pasta
12 oz soft silken tofu
2 cup spaghetti sauce
basil, oregano, garlic powder, salt, pepper, chili flakes, nutmeg
Preheat oven to 350 (F). Boil water for pasta. Crumble the tofu with a fork or hand mixer until its the consistency of cottage or ricotta cheese. Add spices to taste. Refrigerate until the pasta is done.
Once the water is boiling, add the pasta and cook until just done. Drain the pasta and mix with the sauce and tofu. Put the whole mixture into a casserole and bake, covered, for about 30-45 minutes or until its hot.
This is a great alternative to classic baked ziti. Lots less fat, and just as satisfying! Serve with a big salad and crusty vegan bread.