Get the most of comforting fall flavors with this super simple and healthy baked pasta dish! With high protein-tofu, veggies, and whole grain pasta, it’s truly a meal in a bowl!
For the vegetables:
- 1 tbsp extra virgin olive
- 1 lb Brussels sprouts, end removed and finely sliced
- 2 cups cubed butternut squash (about 1/2 a medium squash)
- 5oz bag baby spinach (about 3–4 cups)
- 1/2 tsp salt
- Pepper, to taste
For the pumpkin tofu ricotta:
- 16oz extra firm tofu, drained and pressed
- ½ cup roasted garlic hummus (I used my favorite local Oasis hummus)
- 1/4 cup pumpkin puree
- ¼ cup nutritional yeast
- 1/2 tsp dried sage
- ½ 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)
- 2½ cups water
- 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.)
- Meanwhile, preheat oven to 350F. Heat olive oil in a large pan over medium heat. Add Brussels sprouts and squash and cook for ten minutes, stirring often. Season with salt and pepper. Add spinach and saute for 2 more minutes, or until wilted. Set aside.
- Crumble pressed tofu and place in a medium bowl. Add hummus, pumpkin, nutritional yeast, dried sage, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
- 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! Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy–that’s normal.
- Top with vegetable mixture, then sprinkle small handfuls of the “ricotta” evenly on top. Season with a dash of salt and pepper.
- Bake for 40 minutes. Remove from oven and allow pasta to “set” for 15 minutes prior to serving.