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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ashley's Spinach Tofu Baked Spaghetti Recipe

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This recipe for Ashley's Spinach Tofu Baked Spaghetti is from The Ward Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 ounce) package whole wheat spaghetti, cooked
1 cup grated Parmesan cheese, divided
1 (24 ounce) carton of nonfat ricotta cheese OR cottage cheese
1 package of thawed frozen chopped spinach
25.75 oz of your favorite pasta sauce
1 (8 ounce) package shredded part-skim mozzarella cheese
1 package of tofu
garlic to taste
Directions:
Directions:
1.) Preheat oven to 400 degrees F.
2.) Combine hot cooked spaghetti with 1/2 cup of Parmesan cheese; stir to coat.
3.) Arrange spaghetti in an even layer of a 13x9x2-inch baking pan.
4.) Spread ricotta OR cottage cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese.
5.) Mix pasta sauce with garlic and then layer on the top
6.) Layer with spinach and crumbled tofu.
7.) Top with mozzarella cheese and remaining Parmesan cheese.
8.) Spray aluminum foil with a non-stick spray, and cover the dish with the foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Footnotes: cooked ground beef can substitute for the spinach and tofu and enriched spaghetti for the whole wheat.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Those of you who are afraid of tofu, I promise that you cannot taste it. It mixes in with the ricotta/cottage cheese. It just is there to provide a healthy dose of protein.

A variation of this dish was made for me by one of my vegetarian friends shortly after I had my second child. I took that recipe and made some substitutions and additions to come up with this dish that is packed with healthy doses of fiber, vitamins, and lean protein.

 

 

 

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