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Dinner recipe · from the recipe book

Baked Tofu Rigatoni with Mushroom Herb Cream

Golden oven-roasted tofu and mushrooms tossed with rigatoni in a creamy ricotta sauce bright with chives-like green onion, dill and thyme, finished under a crisp Parmesan top.

Baked Tofu Rigatoni with Mushroom Herb Cream

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 4¾ cups sliced340 gWhite mushroomsquartered
  • 11½ oz320 gPasta, dryrigatoni
  • 12⅔ cups3,000 gWater
  • 2 tbsp30 gOlive oildivided
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 cup250 gPart-skim ricotta
  • ½ cup (120 ml)120 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesandivided
  • 4 cloves12 gGarlicminced
  • 4 cups loosely packed120 gBaby spinach
  • 3 medium45 gGreen onionsthinly sliced
  • 1 cup sprigs10 gFresh dillchopped
  • 2 tsp2 gDried thyme
  • 2 tsp4 gLemon zest
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Toss the tofu and mushrooms with half of the olive oil, the soy sauce and the thyme, spread on the sheet pan, and roast 22 to 25 minutes, flipping once, until the tofu is golden and the mushrooms are browned.
  3. Meanwhile, bring the water to a boil in a large pot, add half of the salt, and cook the pasta 2 minutes short of package time; drain.
  4. While the pasta cooks, whisk the ricotta, milk, half of the parmesan, the garlic, the lemon zest, the remaining salt and the black pepper in a large bowl to make the herb cream.
  5. Stir the green onion and the dill into the herb cream, then add the drained pasta, the spinach and the roasted tofu and mushrooms, and toss until the spinach wilts.
  6. Brush a 9x13-inch baking dish with the remaining olive oil, spread the pasta mixture in it, and sprinkle with the remaining parmesan.
  7. Lower the oven to 400°F (200°C) and bake 12 to 15 minutes until bubbling at the edges and lightly golden on top; rest 5 minutes before serving.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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