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Dinner recipe · from the recipe book

Tomato-Basil Tofu Ziti Bake with Oat Crumb

Tender whole-wheat pasta and herby crumbled tofu in a garlicky tomato sauce with spinach, under a crisp, cheesy oat-and-Parmesan crumb.

Tomato-Basil Tofu Ziti Bake with Oat Crumb

Ingredients

  • 12⅔ cups3,000 gWaterfor boiling the pasta
  • 10 oz280 gWhole-wheat pasta, drypenne or ziti
  • 14 oz400 gFirm tofupressed and crumbled
  • 2 tbsp27 gOlive oildivided
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 medium120 gRed bell pepperdiced
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 tsp2 gDried oregano
  • 1 tbsp2 gDried basil
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4 cups loosely packed120 gBaby spinach
  • 3½ oz100 gPart-skim mozzarellashredded
  • ½ cup45 gOld-fashioned rolled oats
  • ¼ cup grated25 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Preheat the oven to 375°F (190°C). Bring the water to a boil in a large pot.
  2. Cook the whole-wheat pasta in the boiling water 2 minutes less than the package says, then drain it.
  3. Meanwhile, heat two-thirds of the olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook 8 minutes, stirring now and then, until golden in spots.
  4. Add the onion and red bell pepper to the tofu and cook 5 minutes until softened. Stir in the garlic, tomato paste, oregano, dried basil and red pepper flakes and cook 1 minute.
  5. Add the canned tomatoes, salt and black pepper and simmer 10 minutes until slightly thickened. Stir in the spinach until wilted.
  6. Fold the drained pasta into the sauce, then spread it in a 9x13-inch baking dish and scatter the mozzarella over the top.
  7. For the crumb, mix the oats, Parmesan and the remaining one-third of the olive oil in a small bowl, then sprinkle it evenly over the mozzarella.
  8. Bake 25 minutes until bubbling and the crumb is golden. Rest 5 minutes, then top with the fresh basil and serve.

Contains: Milk, Gluten, Soy.

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

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