Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 onion, finely chopped

3 garlic cloves, finely chopped

1 (28-ounce) can crushed tomatoes

1 pinch dried oregano

1 (12- to 14-ounce) package firm tofu, drained

1 large egg

1 pinch grated nutmeg

Salt and freshly ground black pepper to taste

1 (10-ounce) package frozen spinach, defrosted and drained

1 (1-pound) box rigatoni, cooked al dente and drained

1 pound fresh mozzarella, grated (about 4 cups)

3 ounces grated Parmesan (about 3/4 cup)

Description

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