Hints: I use Tinkyada brand brown rice pasta in this recipe, either the penne or spirals, but I’m sure other varieties would also work well. Try one of the many whole grain pastas available in most supermarkets if you can’t find brown rice pasta. The tofu ricotta is entirely optional; the casserole is delicious either way. I only use it if I happen to have some already made in my refrigerator. It may be stirred in before baking, or left in small dollops on the top of the casserole.
To add a bit of heat to this dish, stir in 1/4 to 1/2 tsp crushed red pepper flakes when adding the pasta sauce.