Baked Pasta

This is a favorite in our home. When Ace was 5, he declared, "I wish I was allergic to all other food, so I could eat this every day!".
Baked Pasta
1 box of shorter pasta (ie. fusilli, ziti, penne...)
veggies for roasting ( I usually use 1-2 medium zucchini and 1-2 yellow squash, and sometimes an onion)
1 jar of sauce or 1 large can of diced tomatoes or crushed tomatoes
1/2 block of tofu
~4-8 oz of ricotta (depending on how much you like it)
2c shredded mozarella or mixed cheeses

Slice and roast veggiesin olive oil and some salt, until done.
While veggies are roasting, boil pasta per box instructions.
When veggies and done, put in food processor and puree with the tofu. (This is so no one notices it, and no one can pick it out *evil grin*). If using canned tomatoes, add them, so they get pureed, too.
When pasta is done, drain, and return to pot. Pour in sauce, tofu mixture, and ricotta and stir to combine.
Layer, in a greased, 13X9 pan pasta mix, mozarella, until mozarella is on top.
Bake at 350 F for 30 minutes or until cheese is melted and lightly golden. (or darker if you like!)