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!
240gwhole grain pasta or lentil pastarotini or penne
1zucchinilarge, sliced into ½ inch thick rounds
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!
Store leftovers in an airtight container in the refrigerator for up to 5 days.