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Baked Spaghetti with Kale, Mushrooms, & Tofu Ricotta


Description

Packed with protein and fiber, this deliciously creamy whole grain baked spaghetti will have the whole family falling in love!


Scale

Ingredients

For the tofu ricotta:

  • 16oz extra firm tofu, drained and pressed
  • 1/2 cup roasted garlic hummus (I used my favorite local Oasis hummus)
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • Pepper, to taste

For the baked spaghetti:

  • 12oz whole grain spaghetti, uncooked
  • 32 oz jar of pasta sauce (I used local Carfagna’s gourmet pasta sauce)
  • 2 1/2 cups water
  • 8 oz mushrooms, sliced
  • 1/2 bunch lacinto kale, chopped

Instructions

  1. Drain and press tofu. (If you don’t have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
  2. Crumble pressed tofu and place in a medium bowl. Add hummus, nutritional yeast, garlic, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
  3. Preheat oven to 350F. Spray an 9x13in glass baking dish with cooking spray. Place uncooked noodles in the pan, criss crossed. I broke most of the noodles in half. It will look like a messy layer of noodles, and that’s ok!
  4. Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy–that’s normal.
  5. Top with mushrooms and kale, then sprinkle small handfuls of the “ricotta” evenly on top. Season with a dash of salt and pepper.
  6. Bake for 40 minutes. Remove from oven and allow pasta to “set” for 15 minutes prior to serving.

Notes

Inspired by Hungry Hungry Hippie