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| 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.
