Preheat the oven to 350°.
Sauté the eggplant, zucchini, onions, bell pepper and garlic in the water in a nonstick pan over medium heat until tender, adding more water if needed to prevent sticking.
Combine the mashed tofu, parsley, basil, oregano, nutritional yeast, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sautéed vegetables, and half the remaining sauce. Repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes.
Per serving: 255 Calories (kcal); 3g Total Fat; (9% calories from fat); 13g Protein; 48g Carbohydrate; 0mg Cholesterol; 1176mg Sodium
Food Exchanges: 2 Grai
Originally Submitted
10/5/2006
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