Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion -- chopped
1 Garlic clove -- minced
1 ts Vegetable oil
8 oz Canned tomato sauce
16 oz Canned tomato sauce, low
Sodium
2 tb Fresh parsley -- chopped
1/2 ts Oregano
8 oz Ziti macaroni
12 oz Tofu -- drained
1 Egg white
1 pk Frozen chopped spinach (10
Oz) -- cooked, well-drained
1/4 ts Ground nutmeg -- ground
1/8 ts Black pepper -- ground
1/2 c Lowfat low sodium swiss
Cheese -- grated

Preheat oven to 350 degrees F. Prepare sauce: in medium-size
saucepan over medium-high heat, cook onion and garlic in vegetable
oil 2-3 minutes. Add tomato sauces, 1 Tablespoon parsley and oregano.
Bring to a boil; reduce heat, cover and simmer 15 minutes. Meanwhile,
cook ziti according to package directions, omitting salt. While ziti
is cooking, puree tofu with egg white in food processor or blender
container. Place in large bowl. Add spinach, remaining tablespoon
parsley, nutmeg and pepper. Blend well. Drain ziti and add to tofu
mixture; blend well. Place 1/4 sauce in bottom of 2-quart casserole.
Add 1/3 tofu-ziti mixture spreading with large spoon or spatula.
Continue making layers of sauce and tofu-ziti mixture, ending with
sauce. Top with grated cheese. Cover and bake 30 minutes. Serves 6.
Calories: 286, Fat: 6 grams per serving.

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