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Tofu Rigatoni Casserole

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Tofu Rigatoni Casserole

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 pinch dried oregano
  • 1 (12- to 14-ounce) package firm tofu, drained
  • 1 large egg
  • 1 pinch grated nutmeg
  • salt and freshly ground black pepper to taste
  • 1 (10-ounce) package frozen spinach, defrosted and drained
  • 1 (1-pound) box rigatoni, cooked al dente and drained
  • 1 pound fresh mozzarella, grated (about 4 cups)
  • 3 ounces grated parmesan (about 3/4 cup)
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