Directions:
- 1. Preheat oven to 350°F.
- 2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
- 3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
- 4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and 1/2 cup of the Parmesan.
- 5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.03 Kcal (1428 kJ) | ||
| Calories from fat | 132.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 23% | |
|---|---|---|---|
| Cholesterol | 42.81mg | 14% | |
| Sodium | 736.59mg | 31% | |
| Potassium | 210.77mg | 4% | |
| Total Carbs | 22.74g | 8% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 31.71g | 63% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 768.6mg | 77% | |
| Amount Per 100 g | |||
| Calories | 168.48 Kcal (705 kJ) | ||
| Calories from fat | 65.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 23% | |
|---|---|---|---|
| Cholesterol | 21.15mg | 14% | |
| Sodium | 363.91mg | 31% | |
| Potassium | 104.13mg | 4% | |
| Total Carbs | 11.23g | 8% | |
| Sugars | 1.09g | 9% | |
| Dietary Fiber | 1.3g | 10% | |
| Protein | 15.67g | 63% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.7mg | 8% | |
| Calcium | 379.7mg | 77% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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