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If you’re the kind of person that likes an easy dump and bake type recipe, this one is for you! This casserole takes hardly any time to prepare—simply mix your ingredients together, dump them into your baking dish, and bake. #vegandinner #casserole #veganmealprep

Tomato & Tofu Pasta Casserole

Health My Lifestyle
If you're the kind of person that likes an easy dump and bake type recipe, this one is for you! This casserole takes hardly any time to prepare—simply mix your ingredients together, dump them into your baking dish, and bake. It couldn't get easier!
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6
Calories 311 kcal

Method

  • oven

Ingredients
  

  • 4 cups crushed tomatoes canned
  • 28 oz firm tofu
  • 2 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 240 g whole grain pasta or lentil pasta rotini or penne
  • 1 zucchini large, sliced into 1/2 inch thick rounds

Instructions
 

  • Preheat oven to 425ºF (220ºC).
  • In a large bowl, mix together the crushed tomatoes, tofu, basil, oregano, garlic powder, onion powder, salt, pepper and dry rotini. Stir well to mix, then transfer into the casserole dish. Line the top with a layer of zucchini rounds. Bake in the oven for 40 to 45 minutes. The zucchini should be roasted and golden brown (if it starts to burn, set a piece of foil on top).
  • Remove from oven and let cool for 5 minutes before serving. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 311kcalCarbohydrates: 47gProtein: 21gFat: 7gSaturated Fat: 1gSodium: 612mgPotassium: 653mgFiber: 5gSugar: 8gVitamin A: 412IUVitamin C: 21mgCalcium: 252mgIron: 6mg
Keyword easy, gluten-free, oil-free, quick, vegan
Did you make this recipe?I love seeing how it went! Tag me on Instagram at @healthmylifestyle