Yield: 6 servings
|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|
|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