Pizza Penne


  • Makes6 to 6 servings

A healthy secret ingredient - tofu - makes this vegetarian baked pasta dish taste creamy and decadent


  • 1 lb whole wheat penne

  • 3/4 cup silken tofu

  • 1 bottle strained crushed tomato

  • 2 tbsp pesto sauce

  • 1/4 tsp salt

  • 1/4 tsp ground black pepper

  • 1 1/2 cups shredded partly skimmed mozzarella, divided

  • 2 tbsp freshly grated Parmesan


  • Preheat oven to 350°F (180°C). Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for al dente. Drain, rinse with cold water and drain again.

  • Place tofu in a medium pot and mash with a potato masher. Add tomatoes, pesto, salt and pepper. Bring to a boil, reduce heat and simmer gently for 10 minutes.

  • In a greased 10 x 8 x 2 in (2.5 L) baking dish, combine drained pasta, sauce and 1 cup (250 mL) of the shredded cheese. Sprinkle remaining mozzarella and Parmesan over top. (If making ahead: Cover and refrigerate up to 48 hours.) Cover with foil and bake 20 minutes (or 40 minutes if refrigerated). Remove foil and brown under broiler 2-3 minutes.

  • Makes 6 servings.

  • In a serving: 207 calories, 21 g protein, 9 g fat, 64 g carbs, 7 g dietary fibre, 262 mg calcium

This article was originally published on Sep 01, 2010

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.