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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
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Tomato & Tofu Pasta Casserole

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 311kcal
Author Rachel

Equipment

  • oven

Ingredients

  • 4 cups crushed tomatoes canned
  • 28 oz firm tofu
  • 2 teaspoon dried basil
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 240 g whole grain pasta or lentil pasta rotini or penne
  • 1 zucchini large, sliced into ½ 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: 311kcal | Carbohydrates: 47g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 612mg | Potassium: 653mg | Fiber: 5g | Sugar: 8g | Vitamin A: 412IU | Vitamin C: 21mg | Calcium: 252mg | Iron: 6mg