Vegetable Pasta Bake
I made a pasta bake with tomatoes, zucchini, and tofu for dinner tonight. It seems to be that most pasta casseroles have either too much cheese, or too heavy of a tomato sauce, but this seemed to be a good middle ground.
2 zucchini, roughly chopped
half a yellow onion, diced
4 tomatoes, roughly chopped
2 garlic cloves, minced
thyme, oregano, marjoram, and fresh basil, to taste
splash of white wine (I used Chardonnay)
1" slice of firm tofu, crumbled
1/3 cup swiss, cubed
1/2 cup asiago + 1/2 cup for topping
1/2 cup mozzerella
12. oz pasta (I used both penne and rotini)
Heat the oven to 350.F and set a pot to boil for the pasta.
Lightly brown the zucchini, onion, and garlic for a few minutes with olive oil in a saute pan on medium. Add the tomatoes and herbs and lower the heat to medium-low. After a minute or two, add the white wine and cook until the tomatoes soften up quite a bit. Cook the pasta so it is al dente. Once the pasta is drained, combine it with the vegetables, tofu, and the cheeses. Sprinkle the other 1/2 cup on the top. Scoop into a baking dish and bake for about 30 minutes.
This was mainly made to use up extra cheese, tofu, and pasta, which is why I had penne and rotini. And I think I'll add some spinach the next time.Since this is posted to multiple communities, some of which are vegetarian/vegan, you could make this vegan by taking out the cheese and adding more tofu, tomatoes, and adding some tomato paste