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Cheesy Pasta Bake

What you need: 

1 box Mori Nu tofu, extra firm
enough pasta to fill an 8x8 pan (hand full)
8 ounces of your favorite marinara
1/2 block of vegan gourmet mozzarella
spices: parsley, basil, garlic
optional: cayenne

What you do: 

Cook the spaghetti halfway. You don't want it to be mushy once you bake it.
While that's cooking, drain the box of tofu and put it into a medium/small bowl. Squish with a fork into small pieces.
Add the parsley, basil and garlic (add more of the spices you like best). I mix in a lot of all three. Blend with your fork but don't squish the tofu into too tiny of pieces.
Then, grate your mozzarella. Use 1/3 to 1/2 of a block of vegan gourmet mozzarella. Put aside.
Drain pasta. Put the pasta into the pan. Add all of the tofu ricotta mix. Mix them together.
Now pour your pasta sauce on top of the pasta/ricotta mixture. Pour a little more sauce than you think, so it doesn't dry out.
Mix all three ingredients well. You can even put some of the extra ricotta on top, if you had any left over.
Once you've mixed the pasta, ricotta and sauce so that it's equally spaced in the pan, simply add the vegan gourmet mozzarella on top. Use as much as you like.
It's important to spray the top of the cheese with your Pam or other oil spray. This makes the cheese on top melt smoothly and have a golden color when it's done.
Bake on high, at least 400 degrees (even up to 500) until it bubbles. Don't be afraid to let it cook until it bubbles and starts turning brown.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


This was lovely and even my 2 year old ate up.  I added in nut. yeast as didn't have much cheese and added in carrots, sweetcorn and spinach DELICIOUS and also really quick and easy to prep which is the perfect meal for me to have found at this time as my husband can't cook at all and I'm due with my second child any day now!
thanks for the great idea :-D


I made it tonight for dinner. My husband loved it! It was a bit watery, and I didn't spray Pam on top of the cheese so I didn't get the burnt look that I like, but it was great. I forgot to add veggies, I will add them next time, its for sure a dish I'll make again and keep improving!


After about 25 minutes in the oven, the edges were starting to burn and the cheese wasn't melting well

If your cheese isn't melting like you want, try spraying it with your olive oil sprayer and covering the dish with foil. This will let it heat up without browning the cheese.


Mmmmmmmmm, very good!  ;)

I used penne pasta and added some vegan parmesean cheese to the tofu riccotta mix. After about 25 minutes in the oven, the edges were starting to burn and the cheese wasn't melting well (I loooooove cheese so I used a lot of the Vegan Gourmet mozzarella), so I took the pan and put it in the microwave for 4 or 5 minutes until the cheese melted BEAUTIFULLY! I liked it a lot and my mom did, too (and she's a cheese-eating omni! haha).

Next time, I'm putting mozzarella into the middle of the pasta mix and not just on the top, because that was the best part! Great recipe!  :)


I had tons of left over cooked spaghetti noodles from supper last night and had no idea what to do with it...I found this recipe and thought to myself--there we go!
I added some nutritional yeast to the tofu for a cheesy flavor since I didn't have any vegan mozz.  I also quickly cooked up some broccoli and added that in too.  I poured the leftover sauce from last night over the whole thing (just enough too!) and threw it in the oven just to heat it up.
I topped it with cheesy sprinkly (a parm sub recipe I got from this site--mmm, yummy!) and it is really delicious!  Not the same old spaghetti and a great way to use up leftovers.  Thanks for the recipe!


Not bad! I used whole wheat penne (about 3 handfuls of dry pasta), partially-steamed broccoli, carrots, and cauliflower, and I added some nutritional yeast and extra spices to the tofu. I wasn't sure how it would turn out, but it was really creamy and pretty tasty. 4 stars overall. Very easy to make too!!


Excellent easy recipe popular with the whole family. This will definitely be a new standby of mine. Thanks! 


I had this for dinner last night and brought some for lunch today.  I cannot wait for lunchtime!!  This is the best and the cheesiest pasta dish I have had since I've been lactose intolerant.  Thank you, thank you, thank you for posting this recipe.  I will make it often. :D


I've put this in the oven about 20 mts. back..... it isn't ready yet, but smells divine already  :D


So I just love this recipe.  It is soooo good.  I even made it for my non veg mom....and she loved it.  And she doesnt like tofu.

Thank you for your awsome recipe!



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