Baked Spaghetti with Tofu Ricotta

Packed with protein and fiber, this deliciously creamy whole grain baked spaghetti will have the whole family falling in love!

For the Tofu Ricotta:
16 oz extra firm tofu, drained and pressed
½ cup roasted garlic hummus (I used my favorite local Oasis hummus)
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp salt
Pepper, to taste

For the Baked Spaghetti:
12 oz whole grain spaghetti, uncooked
32 oz jar of pasta sauce (I used local Carfagna’s gourmet pasta sauce)
2½ cups water
8 oz mushrooms, sliced
½ bunch lacinto kale, chopped

View the full recipe at Hummusapien →