When your heart calls for pizza but your cardiologist demands beans, this dish will make everyone happy.

This spaghetti pomodoro-inspired recipe comes together easily, gets just enough dishes dirty that there will be no doubt that it was home cooked, and makes an amazing dinner served with some really good bread.

Makes: Main dish for 4 or side dish for 8

Ingredients:

• 1 tbsp olive oil
• 4 cloves garlic (crushed)
• 1 large can (796mL) canned Italian tomatoes
• 1/3 cup grated parmesan cheese
• 1 tbsp fresh oregano, chopped
• 1 can butter beans, drained and rinsed
• 1 block tofu, cubed (about 1cm / 1/2 inch cubes)
• 1 cup shredded mozzarella (or more to taste, don’t worry, no one is watching)

Directions:

1. Preheat oven to 350 degrees f
2. In a medium pot, heat oil and add crushed garlic cloves (4), sautee just long enough to warm up but don’t let it burn
3. Add canned tomatoes (with juices) and simmer for about 10-15 minutes, until the tomatoes start to break down and the juice has started to reduce
4. Break up the tomatoes with a spatula
5. Add grated parmesan (1/3 cup) and oregano (1 tbsp)
6. Add beans and tofu to the mix and stir together
7. Transfer everything into an 8×13 inch casserole dish
8. Sprinkle evenly with mozzarella cheese
9. Bake 35-40 minutes, until cheese has browned and the edges are bubbling
10. Let cool for 5-10 minutes before serving – just because this isn’t a pizza it can still give you the dreaded pizza mouth!