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The Best Rigatoni and Vegetable Casserole

FatFree Vegan Kitchen
  • minutes
  • Serves 6

INGREDIENTS

3 tsp

Basil, dried

1

Bell pepper

4 cloves

Garlic

1

Onion, large

2 tsp

Oregano, dried

1/2 tsp

Rosemary, dried

2 14.5 ounce cans

Tomatoes

1

Zucchini or 2 medium zucchini, large

12 oz

Tofu, firm or extra-firm reduced fat

3 tbsp

Tomato paste

8 oz

Rigatoni or other pasta

2 tbsp

Nutritional yeast

1/4 tsp

Red pepper flakes optional

1 1/2 tsp

Salt

1/4 cup

Pine nuts

3 tbsp

Water more

1

Small or 1/2 medium eggplant cubed