1 pound whole wheat penne pasta
1 medium eggplant, diced
2 garlic cloves
2 jars of vegan pasta sauce
4 c. fresh spinach, well rinsed
1 container firm, low-fat tofu, excess water removed
2 tsp. oregano
2 tsp. basil
1/4 tsp. cayenne pepper

Preheat the oven to 375 degrees. Prepare pasta according to package directions. Drain pasta when it is just slighly undercooked. While pasta is cooking, saute' the eggplant and one chopped garlic clove with a bit of water until tender. Remove the eggplant and garlic mixture from the pan and set aside. In the same saute' pan, add the spinach with a bit of water. Stir until spinach is lightly cooked and wilts. Drain the spinach in a strainer. Place the spinach, tofu, one garlic clove, and spices into a food processor. Blend until smooth.

After draining the pasta, place back into pot. Add pasta sauce and eggplant mixture to pot. Stir until combined. Spread 1/2 the pasta mixture into a 9 x 12 glass dish. Spoon the spinach mixture on to the pasta and spread evenly. Spread the remaining 1/2 of pasta mixture on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 30 minutes. Allow to cool slighly before slicing.

How do I advertise here?