Preheat oven to 325°. Oil an 8-inch spring form pan. Cook pasta per package directions, drain, rinse. In a large bowl, mix pasta, red pepper and spinach. Set aside. In another bowl combine tofu, basil, 3/4 cup parmesan, garlic and nutmeg. Season with salt and pepper. Add to pasta bowl, gently stir until well combined. Transfer to prepared pan. Smooth top and sprinkle with remaining 2 tablespoons parmesan. Bake until the top is golden brown, 40 to 50 minutes. Remove from oven, let stand 10 minutes before removing spring form. Serve warm or at room temperature.
Per serving - 247 calories, 8 g fat (26% calories from fat), 17 g protein, 35 g carbohydrate, 5 g fiber, 0 mg cholesterol, 407 mg sodium