Broccoli Pasta Bake

Last week I was in a pasta mood but wanted to do something a little different. This dish is reminiscent of lasagna and is quick and easy to prepare. Customize it as you wish by using different veggies or a different sauce.

Broccoli Pasta Bake (serves 3)

2 servings dry shaped pasta (I used rotini. Check the label for serving size)

1/2 block firm or extra firm tofu

1/2 red onion, chopped

2 garlic cloves, minced

1 1/2 cups pasta sauce (use the jar or make your own)

1 tsp. dried basil

1/2 tsp. dried oregano

2 Tbls. nutritional yeast

2 cups broccoli florets, chopped small

1/2 cup shredded mozzarella "cheese"

Start by pressing the tofu. While the tofu is pressing, chop the broccoli into small florets. Steam in the microwave for 3 minutes, drain and set aside.

Preheat the oven to 350 F. Boil the water for the pasta and cook it for 75% of the recommended time (so, for example, if the package says to cook it for 12 minutes, cook it for 9). While the pasta is cooking, chop the garlic and onion and add to a large bowl. Add the sauce, basil, oregano, and nutritional yeast. Crumble in the tofu so it looks like feta cheese, and stir to combine. 

When the pasta is done, drain it and add it to the tofu/sauce mix. Stir to combine.

Grease an 8x8 pan. Spread 2/3 of the pasta mixture over the bottom, then the broccoli in an even layer. Top with the remaining 1/3 of the pasta and sprinkle the mozzarella cheese on top.

Bake for 30 minutes and serve.