Tofu Rigatoni Casserole

Name: Tofu Rigatoni Casserole
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/2 onion, finely chopped; 3 garlic cloves, finely chopped; 1 (28-ounce) can crushed tomatoes; 1 pinch dried oregano; 1 (12- to 14-ounce) package firm tofu, drained; 1 large egg; 1 pinch grated nutmeg; Salt and freshly ground black pepper to taste; 1 (10-ounce) package frozen spinach, defrosted and drained; 1 (1-pound) box rigatoni, cooked al dente and drained; 1 pound fresh mozzarella, grated (about 4 cups); 3 ounces grated Parmesan (about 3/4 cup)