Free Recipe Rigatoni with Zucchini And Onions
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Rigatoni with Zucchini And Onions Recipe
2 c Zucchini; in 1/4 half moons
2-1/2 c Chopped onions
1 Bell pepper; seeded &
-chopped
2 Cloves garlic; minced
1 ts Soy oil
8 oz Tofu; mashed
1 tb Dried parsley
1 ts Dried basil
1/2 ts Dried oregano
1/4 ts Hot red pepper flakes;
-(optional)
8 oz Bite-sized rigatoni; cooked
OR other small tubular pasta
2 c Fat-free marinara sauce
1/4 c Parmesan-style soy cheese
Rigatoni with Zucchini And Onions Preparation
This casserole is really an easy-to-assemble mock lasagna. Preheat the oven to 350o. Saute the zucchini, onions, bell pepper and garlic in the soy oil in a nonstick pan over medium heat until tender, adding water if needed to prevent sticking. Combine the mashed tofu, parsley, basil, oregano and red pepper flakes. Stir the cooked rigatoni into the tofu. Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sauteed vegetables, and half the remaining sauce. Repeat layers and top with soy cheese. Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes. Yield: 6 servings Serving size: 2 cups Per serving: 270 calories, 5 g total fat (0.6 g sat fat), 14 g pro, 45 g carb, 3.7 g fiber, 352 mg sodium, 0 mg cholesterol Exchanges: 2-1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat Recipe by: 3/99 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Rigatoni with Zucchini And Onions?
If you know a better Rigatoni with Zucchini And Onions Recipe please comment below.