casserole kingdom.

by Janetha on March 16, 2011

in meals

hey there!

HAPPY St. PATRICK’S DAY!

if you are here from the FaveDiets blog hop, welcome to meals & moves! hope you stay awhile.

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in this post you will see that i have a healthy dinner recipe followed by a festive st. patrick’s day treat which is featured on the FaveDiets page today.

and to those of you who are NOT here from the blog hop.. YO, thanks for being you and just reading my blog out of pure love.

so, it’s official.  i am going to change my blog name to casseroles & moves. that is all marshall & i have been eating this week! wednesday’s dinner marked the third casserole in a row. it was the mister’s idea this time.  i had requested that he make his famous tofu spaghetti for dinner, but he called me and asked if we could turn it into a tofu pasta casserole. who am i to tell my casserole-obsessed husband no?

the only stipulation i had was that he make the tofu marinara part of the casserole and i would assemble the rest. he agreed and got to work.

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tofu marinara casserole.

ingredients:

  • 1 block extra firm tofu, pressed for at least 2 hours
  • 2 tsp freeze dried basil
  • 1 TB olive oil
  • 3-4 cloves fresh garlic, grated
  • 1 red onion, diced
  • 15 oz can diced tomatoes
  • 15 oz can pizza sauce (can sub tomato sauce)
  • 2 cups of steamed spaghetti squash
  • 4 oz whole wheat pasta of any kind, cooked (we used shells & farfalle)
  • as much parmesan cheese as you want
  • salt & pepper

directions:

watch your husband shred the tofu into crumbles. IMG_9683

add the basil to the tofu.

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in a skillet, combine olive oil, garlic and onion.

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toss in the tofu once the onions start to soften up.

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add tomatoes and pizza (or tomato) sauce. season with salt & pepper.

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meanwhile, prepare your pasta and spaghetti squash.

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in a large bowl, combine squash, pasta and tofu marinara. add 1/2 cup of parmesan (or more, or less, whatever floats your boat). pour mixture into baking dish.

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top with more cheese (if you want) and bake at 375 degrees for about 20 minutes.

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serve with veggies and garlic bread.. enjoy!

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this casserole was insanely delicious. for all you meatless maniacs out there—GO MAKE THIS! even if you are a meat eater, chances are you will love this. it is a great recipe to try out tofu for the first time—all you do is crumble the tofu so it is seriously fool proof.

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it would have been even better with mushrooms, but marshall hates them and i love him.

just call us the king and queen of casserole kingdom.. i am sure we will have another one tomorrow. and the next day. and probably the one after that.

after eating our delicious  dinner, i got to work on a special st. patrick’s day treat for the office!

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i followed my recipe for miniature white chocolate cheesecakes and colored the filling green for st. patty’s!

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click here for the recipe!

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these are delicious and SO versatile.. you can make them any color and top them with anything (or nothing)—have fun and don’t be afraid to experiment.

hope you all remembered to wear your green. be back later for more st. patty’s ramblings!

Qs~

1. do you like cheesecake? what’s your favorite cheesecake topper?

2. how do you feel about tofu? how often do you cook with it?

xo. janetha g.

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{ 13 comments… read them below or add one }

emily (a nutritionist eats) March 17, 2011 at 3:09 pm

I love the casseroles, or hot dishes as we call them here in Minnesota. :)
PS. I was going to email you today – you won my chip giveaway. Can you please email me your address? (emily@anutritionisteats.com)

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rebecca lustig March 17, 2011 at 4:28 pm

oooh very nice tofu recipe! and that green is frighteningly green. and i love it!

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Carbzilla March 17, 2011 at 4:43 pm

I’ve also decided that anything with sauteed onions and marinara is heaven. I’m about to make Danica’s Pizza Bubble Up for the second time. It’s UNBELIEVABLY delicious!

Man, I’ve been craving cheesecake like mad!

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BroccoliHut March 17, 2011 at 5:38 pm

I’ve never been a fan of cheesecake (I know, I’m so strange!), but you know I am all over tofu. I love the idea of making a casserole with spaghetti squash–I always seem to prepare my spaghetti squash in the same way, so I am glad to have a new idea.

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Nicole March 17, 2011 at 5:46 pm

What a great St. Patrick’s day dessert :)

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julie March 17, 2011 at 5:57 pm

haha i’m renaming you CQ the casserole queen. also your cheesecakes are amazing. i remember i made them for a halloween party last year in the orange and black. so festive mama!

alsoo for more casserole action check out the blog ‘what’s cookin with mary’ she ALWAYS makes amazing looking casseroles

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paijery March 17, 2011 at 5:57 pm

I am a meatless maniac and I love this recipe!!
Love love love cheesecake! My favorite is just plain new york style. And I LOVE the tof. Big time. But I’ve never had it in a casserole before!

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emily March 17, 2011 at 7:08 pm

1. I like cheesecake, but I don’t love it, because it’s so rich I can’t eat very much! Yours look beyond adorable though.

2. I like tofu, but I’m not obsessed. My husband randomly loves it a lot, we cook it pretty regularly.

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Pure2raw twins March 18, 2011 at 4:52 am

Cheesecake looks great! Love the two layers!

My boyfriend has been requesting I make him a casserole, maybe I should sent him your way, LOL
I will have to give this one a try on him, got any more casserole recipes??

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Valerie March 18, 2011 at 8:25 am

so far, you’ve saved me the trouble of deciding what to make for dinner for two days next week! yipee! thanks :)

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kristine March 20, 2011 at 8:30 am

what does “pressed” tofu mean?
and how long do you steam the squash?

and i want those cheesecakes NOW!!!! yummmm!

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janetha March 20, 2011 at 8:34 am

You want to press the water out of the tofu for a few hours. I have a tofu press but you can use a dish towel and books. I cut the squash lengthwise down the middle, wrap it entirely in saran wrap and cook in microwave for 10-12 min.

Sent from my iPhone

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Christin@purplebirdblog March 20, 2011 at 1:16 pm

I made a casserole last night specifically in your honor… guest post material. ;)

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