Ingredients

• 2 c. zucchini, in 1/4" moons
• 2 1/2 c. chopped onions
• 1 bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 tsp soy oil
• 8 oz tofu, mashed
• 1 Tbs dried parsley
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp hot red pepper flakes (optional)
• 8 oz bite-size rigatoni or other small tubular pasta, cooked
• 2 c. fat-free marinara sauce
• 1/4 c. Parmesan-style soy cheese

Directions

1. Preheat the oven to 350 degrees
2. Saute the zucchini, onions, bell pepper and garlic in the soy oil in a non-stick pan over medium heat until tender, adding water if needed to prevent sticking.
3. 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.
4. Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes.

Yield

6 servings. Serving size: 2 cup

Nutrition Information (per serving)

• 270 Calories
• 14g Protein
• 5g Fat (0.6g Sat. Fat)
• 45g Carbohydrates
• 0mg Cholesterol
• 3.7g Fiber
• 352mg Sodium

Exchanges 2 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat