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The Best Rigatoni and Vegetable Casserole
FATFREE VEGAN KITCHEN17Ingredients
75Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. rigatoni (or other pasta)
- 1 zucchini (large, or 2 medium zucchini sliced 1/4-inch half moons)
- 1 onion (large, chopped)
- 1 bell pepper (seeded and chopped)
- 1 eggplant (small or 1/2 medium, cubed)
- 4 cloves garlic (minced)
- 3 Tbsp. water (more as needed)
- 29 oz. diced tomatoes (fire roasted if available)
- 3 tsp. dried basil (divided)
- 2 tsp. dried oregano (divided)
- 1 1/2 tsp. salt (divided)
- 1/2 tsp. dried rosemary
- 3 Tbsp. tomato paste
- 14 oz. extra firm tofu (or firm, reduced fat, if available)
- 2 Tbsp. nutritional yeast
- 1/2 tsp. red pepper flakes (optional or to taste)
- 1/4 cup pine nuts (omit to reduce fat, see below)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1020mg43% |
| Potassium1540mg44% |
| Protein28g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber13g52% |
| Sugars14g |
| Vitamin A50% |
| Vitamin C110% |
| Calcium80% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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