Sheet Pan Sun-Dried Tomato, Tofu Ricotta, Pasta Bake
pasta sheet pan meal southwest tofu scramble sun dried tomatoes Nov 22, 2024
Serves: 8 Total Time: 30 minutes FODMAP Rating: Low
This is easily becoming one of our favorite recipes. It is easy to put together, full of nutrition and has so much flavor. You can make this on a sheet pan or use a casserole dish. The below recipe makes 2 LARGE SHEET PANS, so if you have a smaller family than mine, make sure to cut the recipe in half.
Ingredients
- 12 oz pasta (like penne or rigatoni)
- 1 block firm tofu, crumbled
- 1 package plain hummus (about 8 oz)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic salt
- 1 tablespoon lemon juice
- 2 cups pasta sauce
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- Fresh basil, for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain when done.
- Prepare Tofu Ricotta: While the pasta cooks, make the tofu ricotta by crumbling the tofu into a bowl. Add the hummus, Italian seasoning, garlic salt, and lemon juice. Stir until well combined and creamy.
- Assemble on Sheet Pan: On a sheet pan, spread the cooked pasta and pour the pasta sauce over it. Toss gently to coat the noodles evenly in the sauce.
- Add Tofu Ricotta and Toppings: Spoon dollops of the tofu ricotta over the pasta. Scatter the sun-dried tomatoes and chopped spinach evenly across the top.
- Bake: Place the sheet pan in the oven and bake for 15 minutes, until everything is warmed through and the spinach has wilted.
- Garnish and Serve: Remove from the oven and sprinkle fresh basil on top. Serve warm.
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