Yield: 12 servings
|16 ounces||Ziti; uncooked|
|\N \N||(can use penne or other small tube pasta)|
|28 ounces||Meatless spaghetti sauce|
|½ pounds||Firm tofu|
|1 cup||Cooked or canned chickpeas; drained|
|\N \N||(garbanzo beans)|
|1 teaspoon||Dried basil|
|1 teaspoon||Dried oregano|
|½ teaspoon||Minced garlic; (optional)|
|\N \N||Salt; to taste|
|\N \N||Pepper; to taste|
Makes 12 servings. This recipe takes 40 minutes to prepare.
Heat oven to 350F.
Cook pasta according to package directions, but omit salt. Drain. In a food processor or blender, blend spaghetti sauce, tofu, chickpeas, and spices (basil, oregano, garlic, pepper, and salt if desired) until smooth.
Place half the sauce in a large bowl. Add the cooked pasta and mix gently, but well.
Spoon into 13- x 9- x 2-inch pan and spread remaining sauce over the top of the casserole.
Cover (can use foil) and bake 20 minutes in preheated oven. Uncover and bake an additional 15 minutes. Cut into 12 equal pieces.
Serving Size:1/12 recipe. Starch Exchanges 2½. Amount per serving: Calories 21⅒ Calories from fat 19. Total fat: 2 grams. Saturated Fat 0.
Cholesterol 0 milligrams. Sodium 339 milligrams. Total Carbohydrate 41 grams. Dietary Fiber 4 grams. Sugars 7 grams. Protein 9 grams.
Recipe by: Diabetes Forecast Magazine, April 1999 Converted by MM_Buster v2.0l.