Baked Tofu and Elbows with a Ricotta Arugula Sauce

Macaroni with a green ricotta sauce has always been a favorite of ours.  Here I use arugula instead of spinach for an added angle of flavor.  Mixing together panko crumbs with sautéed veggies makes a rich topping that browns beautifully.
1 lb extra firm tofu, cut into 1/2-inch cubes
2 cups diced (1/2-inch) butternut squash, 1/2 medium squash
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 lb large elbow macaroni

2 cups ricotta cheese
1 cup milk
3 cups gently packed arugula
1 cup grated cheddar cheese
1/2 cup frozen peas, thawed
1/2 tsp salt
Freshly ground pepper

1/2-lb heirloom cherry tomatoes, quartered or halved
3 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp fresh (1 tsp dried) rosemary, chopped
1-1/2 cup Panko crumbs
1 cup grated cheddar cheese

Preheat oven to 375F.  Toss the tofu and butternut squash in a large non-stick skillet with a splash of olive oil, and sauté over medium heat. Season with the onion and garlic powders and salt and pepper to taste.  Cook for about 10-15 minutes, total, stirring from time to time, until the veggies begin to brown nicely.

Bring 2 quarts of water to a boil and the salt generously.  Add the macaroni and stir well.  Cook until softened, just past al dente; these will be cooked in a casserole and will absorb sauce; if they are too al dente, they will dry out the sauce.

Meanwhile, sauté the tomatoes in the oil with the garlic and the rosemary over high heat.  Let the tomatoes sizzle and caramelize and the garlic color a bit, about 8-10 minutes.

Whip together the ricotta, milk and arugula in a food processor.  Scrape down the sides and make sure you have a smooth blended sauce. Tip into a bowl and mix with the cheese, peas, salt and pepper.

Drain the pasta when they are done and tip into the bowl with the green sauce. Stir together and pour into an oiled 9x13-inch casserole. Stir together the panko and cheddar with the tomatoes in the pan.  Mix well.  Top the casserole with the panko topping. Bake for 30-40 minutes, until the topping browns and the casserole in bubbly.

Serves 4.