Spaghetti Surprise

The “surprise” in this baked spaghetti is tofu, and before you raise an eyebrow, hear this out. Crumbled silken tofu disappears into a savory tomato sauce with oregano, basil, and green peppers. Layered between spaghetti bound with egg and Parmesan, spread with cottage cheese, and topped with melted mozzarella, it bakes into something that looks and eats like a meaty Italian casserole.

This is the dish you bring to a potluck and watch people try to figure out what makes it so good. The layers give it structure, the cheese gives it richness, and the tofu soaks up every bit of that herb-spiked tomato sauce.

Feeds a crowd, holds together for neat slices, and reheats like a dream the next day.

Chef Tips

• Crumble the tofu well: Break it into small, ground-meat-sized pieces so it blends seamlessly into the sauce. Nobody should be able to spot it.
• Drain the tofu mixture: After sauteing with the vegetables, pour off excess moisture. Too much liquid makes the casserole soggy.
• Let it rest before slicing: Give the baked casserole 10 minutes out of the oven. It firms up and cuts into cleaner portions.
• Swap the cottage cheese: Ricotta works here too if you prefer a smoother, creamier layer.