Vegan Baked Rigatoni Pasta Casserole
Cozy, Baked Rigatoni Pasta Casserole packed with tomato and zucchini goodness and topped with crunchy cracker crumbs.
Servings 8 servings
Ingredients
- 3 cups dry rigatoni pasta gluten free, if needed
- 1 block extra firm tofu
- 1 15 ounce can roasted tomatoes
- 1 2.25 ounce can sliced black olives or about ¼ cup sliced black olives, if you can't find them pre-sliced, drained
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons tamari or soy sauce
- 1 tablespoon olive oil
- 2 small zucchini chopped into ¼" half moons
- ⅛ teaspoon sea salt
- 1 4.5 oz bag Crunchmaster Multi-Seed Crackers crushed into pieces, but not too fine. You still want some of that good crunch!
Instructions
- Preheat the oven to 350F.
- Cook the pasta according to package directions.
- In a large bowl, crumble the tofu, then stir in the tomatoes, olives, 2 tablespoons olive oil, nutritional yeast, garlic powder, onion powder, and tamari. Set aside.
- In a small pan, heat the other tablespoon olive oil on medium high heat. Cook the zucchini with the sea salt until the zucchini softens and begins to brown, about 8-10 minutes, depending on how thick you sliced them. Toss with the tomato-tofu mixture.
- When the pasta is ready, drain it, and toss it together with the tomato mixture in an 8x8" glass baking pan (or casserole dish that's around that size). Top with the cracker pieces, and bake for 20 minutes.
Nutrition
Calories: 411kcal