60 minutes
A comforting, flavorful, and satisfying dish with creamy tofu, spinach, and noodles.
Rombi Pasta, uncooked
cups
Frozen Chopped Spinach, thawed
0 oz
cups
Small Onion, finely chopped
cups
Extra-firm silken tofu, vacuum-packed
0 oz
cups
tablespoons
Dill, lightly packed, chopped
cups
tablespoons
teaspoons
teaspoons
Nonstick Cooking Spray
as needed
1. Cook the Pasta
First, bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Preheat the Oven
While the pasta is cooking, preheat your oven to 350°F.
3. Drain the Spinach
As the water heats and the oven warms, drain the thawed spinach well using a colander. It's important to press down on the spinach to remove as much excess water as possible.
4. Make Matzo Meal
If you are making your own matzo meal, pulse the matzos in a food processor fitted with a metal blade until they are finely ground.
5. Prepare Tofu Mixture
Next, in the same food processor, combine the vegetable broth, olive oil, and tofu. Puree this mixture until it is smooth and creamy.
6. Drain Pasta
When the pasta is done, drain it and run it under cold water to stop the cooking process. Let it sit in the colander to ensure it's well-drained.
7. Combine Ingredients
In a large mixing bowl, combine the cooked pasta, pressed spinach, tofu mixture, finely chopped onion, dill, lemon juice, salt, and pepper. Mix everything thoroughly until you have a well-combined, uniform mixture.
8. Prepare Baking Dish
Coat a 9x13-inch glass casserole dish with nonstick cooking spray to prevent sticking. Transfer the pasta mixture into the dish and press it down gently to ensure it is even.
9. Bake the Dish
Bake the dish in the preheated oven for about 30 minutes. Once done, let it sit for 5 to 10 minutes before slicing.
Since the noodles will continue cooking in the oven, boil them until they are just shy of al dente. This will prevent them from becoming mushy during the baking process.
Invest in high-quality cheeses. A sharp, aged cheddar or gruyère can add a depth of flavor that pre-shredded cheeses lack. Freshly grate your cheese for better melting and flavor.
Opt for noodles that hold sauce well, such as egg noodles, fusilli, or penne. These shapes have crevices and surfaces that catch and hold the creamy sauce, ensuring every bite is flavorful.
Don’t forget to season each component of the dish. The pasta, the spinach, and the cream sauce all require a touch of salt and pepper, at a minimum. Taste as you go and adjust accordingly.
If using fresh spinach, wilt it in a pan to remove excess water, which can make your dish soggy. If using frozen spinach, ensure it's thoroughly drained and squeezed out. You can also sauté some shallot and garlic with the spinach for extra flavor.
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