Monday, March 17, 2008

Tofu-Veggie Pasta Bake

2 cups uncooked noodles
oil for frying
½ cup diced onion
2 cloves garlic, chopped
4 carrots, diced
1 stalk celery, chopped
1/2 cup packed baby spinach leaves
14 oz. tofu, cubed
½ cup chopped parsley
3 TB butter
¼ cup flour
1 cup vegetable broth
1 cup milk
salt & pepper to taste
1 cup cheese, shredded
1/2 cup bread crumbs

1. Preheat oven to 350. Cook noodles in large pot according to package directions; drain & put back into pot
2. Heat oil in large skillet. Fry tofu until lightly browned & fold into noodles. In same skillet, heat a little more oil & add onion, garlic, carrots & celery; saute until crisp-tender. Add spinach & saute until just wilted. Fold into noodles along with the parsley, cheese, salt & pepper.
3. Melt butter in small pot; stir in flour; add milk & broth. Cook at medium heat until mixture gently boils & thickens. Stir sauce into noodle mixture until well-coated.
4. Pour mixture into oiled casserole dish. Top with bread crumbs & bake 40 minutes or until lightly browned on top.

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