Italian spaghetti casserole

Yield: 6 servings

Measure Ingredient
1 pounds Tomatoes, canned; chopped, undrained
1 cup Onions; chopped
1 cup Green pepper; chopped
1 cup Tofu ricotta
¾ cup Nutritional yeast \"cheesy\"
8 ounces Spaghetti, thin; broken into 2 1/2\" pieces
2 tablespoons Olive oil or vegetable stock
\N \N Egg replacer for 3 eggs
6 ounces Tomato paste, canned
1 teaspoon Oregano
1 teaspoon Basil
¼ teaspoon Garlic powder sauce or other vegan cheese sauce
¾ cup Nutritional yeast \"cheesy\" sauce or other vegan cheese sauce




Pour ¼ cup of the canned tomato liquid into a small saucepan. Add onions and green pepper and bring mixture to a boil. Cover and cook 15 minutes. Stir in remaining sauce ingredients, mixing well. Cover and cook 5 minutes. Remove from heat.

To make filling, combine tofu ricotta and ¾ cup "cheesy" sauce in a small bowl. Mix well.

Cook spaghetti according to package directions. Drain.

Run spaghetti under cold water to cool. Drain again.

Place spaghetti in a large bowl and add oil or stock, egg replacer, and remaining "cheesy" sauce. Mix well.

Preheat oven to 350 degrees.

Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.

To assemble casserole:

Spread spaghetti mixture evenly in prepared pan. Drop "cheese" filing by tablespoonfuls onto spaghetti.

Spread filling over spaghetti, using the back of a spoon. Spoon sauce evenly over "cheese".

Bake, uncovered, 35 minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE

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