This tasted like tomato sauce, pasta, and cheese usually taste (yummy, but not in a particularly surprising way). I do like that it incorporates tofu. As other reviewers pointed out, the better the sauce, the better the dish.
I modified somewhat based on what I had on hand.
Made with 1 cup pasta, 1/2 of an 8oz. container of sliced baby bella mushrooms (did not dice), 4 small cloves garlic (minced), 1 cup tomato sauce, heaping 1/2 cup tofu, heaping 1/2 cup mozzarella, 1/2 cup Parmesan, and some finely chopped basil, sage, and rosemary from my garden.
Sauteed mushrooms with garlic (as suggested by many). Baked in a pammed 8x8 pan. Made 2 (very thin) layers each of the pasta mixture and the cheese mixture.
Overall, good, easy option for a weeknight dinner.
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This tasted like tomato sauce, pasta, and cheese usually taste (yummy, but not in a...