Food Friday

Good Morning!

I tried this new recipe, but with my own spin, a couple weeks ago. I'm just finally sharing it! Anyways, it's a vegetarian dish. It has tofu in it, which wasn't a big hit with Mason, but you'd never know it's there if nobody told you! Especially if you add ricotta cheese into the sauce, then the tofu and ricotta are impossible to differentiate. The point being, if you have anyone in your house with a bias against tofu, just don't tell them it's there. Tell them it's cheese. It will be our little secret.

Tomato and Tofu Penne Casserole

Ingredients:

250g penne noodles
1/2 cup soft/silken tofu
1 1/2 cups canned crushed tomatoes
1 Tbsp pesto
1/4 cup light ricotta cheese
1/2 cup shredded cheddar (or cheddar/mozza blend) cheese
1 Tbsp grated parmesan cheese
1/2 tsp oregano
salt & pepper to taste

Directions:

Preheat oven to 350 degrees Fahrenheit. Cook pasta and set aside.
In a skillet over medium heat mash tofu. Add tomatoes, pesto, ricotta, and seasonings. Bring to a boil, reduce heat and simmer for 10 minutes. Grease a 9x9 casserole dish and combine pasta, sauce and half of the cheddar cheese. Mix well and top with remaining cheddar and parmesan cheese. Cover with tin foil and bake for 20 minutes. Remove foil and broil for 2 minutes.