Cook pasta according to package instructions, but stop the cooking process when the noodles are ALMOST there – until they’re lightly chewy. They’ll finish cooking in the oven.

While the pasta cooks, make the sauce. Throw the ingredients into the blends and blend it until smooth. Now is a good time to taste it and make any necessary changes.
NOTE: The base of the sauce for the kugel is firm tofu (just drained, not pressed). Medium, soft, silken, or extra firm will work as well. If using extra firm, use more liquid. Anything softer, use less liquid to blend. None, in the case of silken tofu.

Next, take your thawed frozen spinach or your cooked fresh spinach and squeeze as much liquid out as possible.

After the pasta is cooked, drain the water from it and return it to the pot. Pour the contents of the blender into the pasta and mix it well.

Using your fingers or two forks, separate the wads of spinach into little pieces and gently stir them through the pasta.

Add the whole mixture to a deep, square or rectangular baking dish. Sprinkle with breadcrumbs if you like.

Bake the kugel for 15-20 minutes at 400 F (205 C) until the sauce has set and the noodles have finished cooking. The top may get a little brown. If you’d like it more brown, you can broil it if you have a broiler.

Serve it up and enjoy!

Refrigerate leftovers in an airtight container for up to 5 days.