Ingredients

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

Instructions

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