Italian Casserole

1 pound firm tofu
1 tablespoon oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon parsley
2 teaspoons oregano
1 teaspoon basil
1 quart spaghetti sauce
1/2 pound large shell macaroni
1 cup Cheddar cheese, grated

Drain and mash tofu.

Heat oil in a skillet. Add tofu and all spices. Mix well and stir until tofu stops steaming (5 to 10 minutes).

Add one cup of spaghetti sauce and simmer 5 minutes.

Preheat oven to 350 degrees F.

Boil macaroni until tender.

In a 2-quart baking dish, layer 1/2 of the cooked macaroni, 1 1/2 cups of spaghetti sauce, 1/2 of the tofu mixture and 1/2 of the cheese. Repeat, using all remaining cheese on top. Bake for about 30 minutes or until cheese melts and sauce bubbles.