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Zucchini and Eggplant Rigatoni

A simple, lasagna-like dish

2 cups zucchini, cut in 1/4" half moons
2 cups eggplant, cubed
2 1/2 cups chopped onions
1 bell pepper, seeded & chopped
4 cloves garlic, minced
2 tsp olive oil
16 oz tofu, mashed
2 Tb dried parsley
2 tsp dried basil
1 tsp dried oregano
1/2 tsp hot red pepper flakes (optional)
1 tablespoon nutritional yeast
1/2 tsp. salt
16 ounces pasta, bite-sized rigatoni or other small tubular pasta, cooked
4 cups fat-free marinara sauce
1/4 cup Parmesan-style soy cheese

Preheat the oven to 350°.

Sauté the zucchini, eggplant, onions, bell pepper and garlic in the olive oil in a nonstick pan over medium heat until tender, adding water if needed to prevent sticking.  Salt to taste.

Combine the mashed tofu, parsley, basil, oregano, red pepper flakes, nutritional yeast, and salt. Stir the cooked rigatoni into the tofu.

Lightly coat a 4-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sautéed vegetables, and half the remaining sauce. Repeat layers and top with soy cheese.

Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes.

Yield: 8 large servings

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