meatless pasta bake

Pasta Bake with Honey Butter Yeast Roll

Ingredients

4 cups uncooked whole grain penne pasta

2 6 oz. tubs Greek Yogurt/Cream Cheese

1-2 c. soy milk

2 T butter

red pepper flakes, salt, paprika,

small onion sliced

2 -3 cups of fresh spinach

browned/fried cubed tofu

sun dried tomato (used my dehydrator but you can use your oven set below 200 for up to 6 hours.

6 oz grated Parmesan cheese

1 c mozzarella, Havarti, or provolone for top

Preparation

Preheat oven to 350 degrees.  Bake for 45 minutes.

Boil pasta al dente.  In a skillet with olive oil, sauté onion, garlic, dried tomato, and browned tofu.  In a sauce pot add butter, yogurt/cream cheese blend, soy milk, red pepper flakes, salt, and paprika.  Bring to a boil, reduce to simmer.  Rinse and dry your pasta.  Oil a large glass or ceramic baking dish.  Pour 1/3 c. of the cream sauce on bottom of baking dish.  Place 1 cup of spinach on top of the sauce.  Next add half of pasta, sprinkle Parmesan cheese, and then tofu/onion mix.  Repeat.  Sprinkle Mozzarella on top.  Bake covered in foil.  Toss pasta to mix cheesy sauce if necessary.  Serve hot.  It serves best when reheated.