Title: Tofu baked ziti
 Categories: Pasta, Tofu, Cancer
      Yield: 6 Servings
 
    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. See this and other
  light-pasta recipes on the web in July 1996 at Low-Fat Lifestyle