My forray into cooking...

Spinach Pasta Casserole

Ingredients:
1/2 tsp. oregano
1/4 tsp. Italian seasoning
3/4 cup frozen spinach
2 oz. firm tofu
1/3 cup low fat or nonfat milk
1/4 tsp. black pepper
1/2 oz. low fat or nonfat shredded cheddar cheese
2/3 tbsp. enriched all purpose flour
3/4 tbsp. olive oil

Directions: Pre-heat oven to 350 degrees F. Cook pasta of choice such as thin noodles, vermicelli or linguine according to recipe, omit salt and set aside. Microwave or cook spinach according to directions and drain. Drain and cut the tofu into bite-sized cubes. In saucepan, heat oil over medium heat; add flour and whisk constantly while adding milk a little bit at a time until all milk has been added. Continue whisking until thickened. Whisk in pepper and remove from heat. Spray a baking dish lightly with cooking spray and cover bottom with half of the pasta; layer spinach over pasta and crumble tofu over spinach. Sprinkle with Italian seasoning and oregano and spread half of the sauce on top. Repeat layering with remaining ingredients and top with cheese. Cover and bake for 10 to 12 minutes. Remove cover and bake 8 to 10 more minutes and serve.

It tasted better than it looks...