Healthy eating: Layered rigatoni bake

Karen Massey/For the Steamboat Today


1¾ cups rigatoni pasta

1 pound firm tofu, mashed

¼ cup grated parmesan cheese

1 teaspoon Italian spice blend

½ teaspoon garlic powder

½ teaspoon onion powder

1 (25 ounce) jar chunky vegetable pasta sauce

1 cup shredded mozzarella cheese


Cook the pasta using package directions until al dente. Drain and rinse. Combine the tofu, Parmesan cheese, Italian spice blend, garlic powder and onion powder in a bowl and mix well. Layer the pasta sauce, pasta, tofu mixture and mozzarella cheese ½ at a time in a 1-quart baking dish sprayed with nonstick cooking spray. Bake at 350 degrees for 20 minutes.

Yield: 4 servings

Nutrients per serving: Cal 366; Prot 24 g; Carbo 44 g; T Fat 10 g; (Saturated Fat 4 g); Chol 22 mg;

Fiber 4 g; Sod 808 mg

Adapted from “Simply Colorado Too! More Nutritious Recipes for Busy People” by the Colorado Dietetic Association

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