• ¼ cup extra-virgin olive oil, plus more for drizzling
• ½ 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 ¾ cup)

1. Preheat oven to 350° F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and ½ cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.

Tip: For a lasagna version, simply layer the sauce, cheeses, and tofu mixture with cooked lasagna noodles. Top with additional grated cheese and bake until golden and bubbling.