Note from sender:Here is a really cool recipe that my family actually ate!

Ingredients:

• 1 box penne pasta, cooked and drained (it usually works well to shave a few minutes off the cooking time, so the sauce can absorb)
• 1 jar commercial pasta sauce (the brand doesn't matter, just as long as its not flavored with meat or things like that)
• 1 T. olive oil
• 2 cloves garlic
• 2 medium zucchini
• 1 carrot
• 1/2 medium onion
• 1/2 block of tofu
• various spices (I like lots of crushed red pepper, basil and oregano)

Instructions:

Take the tofu, and press it. I put it on a plate, put another plate on top of it, and a heavy object on top of that. Leave this while you're preparing the rest of the dish.

Boil the pasta, draining it a few minutes short of the time on the package. Penne tends to take about 13-16 minutes, so I cook it for about 10-12 minutes.

Heat oil in a 10 inch skillet, then add the garlic and saute until fragrant.

Meanwhile, grate or finely chop onion, one of the zucchini, carrot, and the tofu. This gives the tofu a ricotta-cheese like texture, which meat eaters tend to like.

Add the grated onion to the garlic, and cook until the onions are soft and translucent. Then add the carrot and zucchini, and cook that for 2 minutes. Finally add the shredded tofu, stirring until mixed. Turn off the heat. Season as desired. (I cannot stress how good lots and lots of crushed red pepper is in this dish. It gives it a kick that goes especially well with the creamyish texture and sweeter sauce.)

Grease the bottom of a 9x9 deep dish pan, or something equivalent to that. Put about a cup of sauce on the bottom, a layer of penne on top of that, and then the zucchini/tofu mixture. Repeat, ending with a layer of sauce.

Cut the other zucchini into chunks, and put over the top. I marinated the chunked zucchini in a home made italian vinagrette overnight, but thats optional.

Cover the dish with aluminum foil, and bake in a 350 degree oven for 35 minutes.

Enjoy!