The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 2, 2009
Wow! My husband, a tofu hater, didn't even suspect that the "cheese" wasn't cheese in this dish. He ate about three helpings! I dressed up jarred spaghetti sauce with onions, garlic and seasonings, and it was pretty good. He did suggest adding some italian sausage to spice it up, however, which I realize is not an option for the vegetarians cooking this recipe. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 3, 2009
I followed the advice of other viewers and added chopped onion, garlic, more tofu and used almost 22 oz. of a tomato and basil sauce. The casserole was delicious!
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Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA
Living In: Sonora, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 9, 2008
So good, best veggie pasta dish I've made. I skipped the cheese and mixed the tofu with fresh spinach that I cooked with a lot of garlic, red pepper flakes and pine nuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 28, 2008
Thanks Krista B.....I'm giving this 5 stars because this is a great dish to sneak in tofu! You don't even know it's there. I make this recipe exactly as is. My 5 year old and 3 year old don't like things with a lot of strong seasonings or spices, so this is perfect for us -- it's become a regular.
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Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 28, 2008
This is so good. I used bottled sauce and added white wine and sauteed onions, yellow bell pepper,mushrooms and zucchini
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 4, 2008
This is an excellent starter recipe! I doubled the pasta & sauce and used veggie mozz. cheese. I also had about 1/3 cup of sliced onions in the fridge, so caramelized those, then set them aside and cooked the diced mushrooms & about 1/4 cup of diced carrots in the same pan with a tablespoon of water and a tablespoon of butter. I mixed the tofu, onions, carrots and mushrooms together. I took other suggestions and layered the dish, topping it with nutritional yeast and throwing in chopped basil throughout. Absolutely delicious!
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Cooking Level: Intermediate

Home Town: Baldwin, Maine, USA
Living In: Portland, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: May 15, 2008
I loved this recipe! It was so simple and fast to make. I added a veggie tomato sauce but i would still add some spice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 27, 2008
My husband thought this was a 3 star recipe, but to be fair I added black olives, which I think overpowered things a bit. My 15 month old son, on the other hand loves this and gobbled it up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 14, 2008
I only gave this four stars because it definitely needed more pasta sauce to keep the pasta from drying out as well as more veggies like squash, zucchini, and peppers for great flavor. The tofu was excellent, and I would add more next time just because it was a great cheese substitute. Overall, it was a great recipe, and I would definitely do it again!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 2, 2007
I am trying to sneak in healthy dinners and my husband never even knew this was Tofu! He loved it!
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 22, 2007
I'm new to the vegetarian thing, so I've been trying out recipes that use alternatives to meat. I particularly don't like the texture/taste of tofu, but in the recipe you don't even notice it's there! I'll be making this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 15, 2007
For the simplicity of ingredients, this dish is divine. I really like it and often make it, with rave reviews from my normally-carniverous husband.
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Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 27, 2007
This was great! I just started cooking for my family and this was so easy and delicious! I impressed everyone. =D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 5, 2007
WOW this was good! Really easy and easily modifiable. This is a great dish for people who "don't like tofu" because they'll assume it's ricotta or cottage cheese, the casually drop into the conversation that oh wait, that wasn't cheese...! I'll be making this one again very soon.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 5, 2007
I enjoyed this recipe. It was quick, easy and good. I used a bit more tofu and cheese than called for. Next time I will chop the mushrooms even smaller so my son can't see them and complain about them. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 25, 2007
It does start off pretty bland on its own. Next time I'll add more vegetables.
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Cooking Level: Intermediate

Home Town: Wellford, South Carolina, USA
Living In: Clemson, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 9, 2007
Really great base recipe. Substituting whole wheat penne for the pasta worked well. I also sauteed the mushrooms with some garlic before baking and added some diced zucchini. It's still excellent with 1/2 the cheese if you want to reduce the fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 26, 2006
I scaled it to 6 servings but I did 2 cups of the medium shell pasta and I added italian seasoning and garlic powder to 1 jar of Prego 3 cheese sauce. I also cooked the mushrooms with garlic and a tad of butter before adding it to the sauce mixture. I added about 1/2 cup baby portabella mushrooms since we love mushrooms and added about 2 tablespoons of real bacon bits to it. I also did 1 box of the tofu as a few people recommended. I baked it all until cheese on top browned well. We loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 2, 2006
I actually changed this up a bit. I used the huge pasta shells and filled them individually. I would prefer regular firm tofu over the silken kind just because of the texture. I added a bit of parmesan cheese in the mix with spices and topped with mozeralla. This recipe worked well to give me ideas on pasta with tofu. Thanks!
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Cooking Level: Intermediate

Home Town: Baytown, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: May 13, 2006
I used this recipe as a basis/basic idea, and made my own variation on it with what I actually had in my kitchen. I used rotini pasta, with tofu, tomato sauce, herbs/spices, onion, and peppers. I mixed in the cheese, and layered a bit of cheese and italian bread crumbs over the top when I baked it. It made a great meal, and good leftovers!
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Cooking Level: Expert

Home Town: Arlington, Washington, USA
Living In: Carrboro, North Carolina, USA

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