Spinach Tofu Pasta Bake

So, the idea for this came about from several recipes and I just kind-of came up with it. When Tyler and all the kids loved it, I knew I had to write down what I did - so we could have it again. Hope you enjoy it.

This goes beautifully with garlic bread.

Spinach Tofu Pasta Bake

INGREDIENTS:

1 package frozen spinach, thawed and squeezed dry-ish

2 eggs

12 oz soft tofu, drained

Parsley

Salt 

Pepper

--------------

Olive oil

1 onion, minced

1 tsp minced garlic

6 cans (8oz each) tomato sauce

thyme
basil
oregano
rosemary
marjoram
salt
pepper
--------------
12 oz rigatoni (or other similar pasta) boiled and drained

HOW TO PREPARE:
In a medium-sized bowl, stir together spinach, eggs, tofu, parsley, salt, and pepper. I used a hand-blender to mix them, until smooth and creamy.

In a skillet, add a little olive oil and saute onion until softened. Add minced garlic and saute for a few minutes more. Then add spices and tomato sauce. Heat over medium heat until heated through. Salt and pepper to taste.

Spray a 13x9 inch pan. Layer some seasoned tomato sauce, some pasta, some spinach tofu. Repeat layers, ending with tomato sauce. Bake at 350 degrees for 30 minutes.