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Receta Rigatoni With Zucchini And Onions
by Global Cookbook

Rigatoni With Zucchini And Onions
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Ingredientes

  • 2 c. zucchini, in 1/4" half moons
  • 2 1/2 c. minced onions
  • 1 x bell pepper, seeded & minced
  • 2 x cloves garlic, chopped
  • 1 tsp soy oil
  • 8 ounce tofu, mashed
  • 1 Tbsp. dry parsley
  • 1 tsp dry basil
  • 1/2 tsp dry oregano
  • 1/4 tsp warm red pepper flakes, (optional)
  • 8 ounce bite-sized rigatoni, cooked
  •     Or possibly other small tubular pasta
  • 2 c. fat-free marinara sauce
  • 1/4 c. Parmesan-style soy cheese

Direcciones

  1. This casserole is really an easy-to-assemble mock lasagna.
  2. Preheat the oven to 350 .
  3. Saute/fry the zucchini, onions, bell pepper and garlic in the soy oil in a nonstick pan over medium heat till tender, adding water if needed to prevent sticking.
  4. Combine the mashed tofu, parsley, basil, oregano and red pepper flakes. Stir the cooked rigatoni into the tofu.
  5. Lightly coat a 3-qt casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mix, half the sauteed vegetables, and half the remaining sauce. Repeat layers and top with soy cheese.
  6. Cover the casserole and bake it for 30 min. Remove cover and bake another 10 min.
  7. Yield: 6 servings
  8. Serving size: 2 c.
  9. Cuisine:"African/middle Eastern"