Santa Fe Pasta Bake

• 10 ounces frozen spinach, thawed
• 1 cup firm tofu, drained
• 12 cup milk
• 12 teaspoon oregano
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups cooked pinto beans
• 2 cups picante sauce
• 6 ounces tomato paste
• 1 cup water
• 1 tablespoon chili powder (or to taste)
• 8 ounces penne pasta, cooked and drained
• 1 cup shredded cheddar cheese

1. Drain the spinach and combine with tofu, milk, and oregano in a food processor Heat oil in skillel and cook garlic until fragrant.
2. Combine tomato paste and water, stirring until well mizxed.
3. Add beans, picante sauce, tomato paste mixture, and chili poweder and mix well Bring to a boil then reduce heat and simmer 5 minutes.
4. Mix with pasta.
5. Add half of pasta mix to a greased baking dish, then add spinach mixture, and top with remaining pasta mixture Bake covered at 350 for 20 minutes.
6. Uncover, sprinkle with cheese, and bake 5 minutes.
7. Let stand several minutes before serving.

frozen spinach, firm tofu, milk, oregano, olive oil, garlic, pinto beans, picante sauce, tomato paste, water, chili powder, penne pasta, cheddar cheese

Taken from www.food.com/recipe/santa-fe-pasta-bake-49717 (may not work)