Tofu Rigatoni Casserole Recipes
RIGATONI PASTA BAKE
This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.
Provided by Ashley Fehr
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
- Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
- Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
- Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
- Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
- Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
- **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
- Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
Nutrition Facts : Calories 440 kcal, Carbohydrate 57 g, Protein 28 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 57 mg, Sodium 1310 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
RIGATONI CASSEROLE
A layered casserole similar to lasagna but made with rigatoni pasta instead.
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. In a large saucepan, brown the ground beef over medium-high heat. Drain off any excess grease. Add the pasta sauce and Italian seasoning to the beef. Mix well and bring to a simmer. Cover the pan, reduce the heat to a low simmer and let cook, stirring occasionally, for 20 minutes. While the sauce is simmering, cook the rigatoni as directed on the package. Drain well. Combine the ricotta cheese, 1 cup of the mozzarella, the parmesan, and eggs in a bowl. Mix well. Spread about 1 cup of the pasta sauce in the bottom of the prepared baking dish. Top with half of the rigatoni. Spread half of the ricotta mixture over the pasta. Top with half of the remaining pasta sauce. Sprinkle the remaining mozzarella cheese over the sauce. Repeat the layers of the pasta, ricotta, and sauce. Place the baking pan in the oven and bake for 45 minutes or until bubbly in the center. Remove from the oven and let stand for 10 minutes before serving. Top with additional grated parmesan cheese, if desired.
Nutrition Facts :
SAUCY VEGETABLE TOFU
This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. -Sandra Eckert, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender., Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.
Nutrition Facts : Calories 274 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges
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