CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
1 |
lb |
Tomatoes, canned; chopped, undrained |
1 |
c |
Onions; chopped |
1 |
c |
Green pepper; chopped |
6 |
oz |
Tomato paste, canned |
1 |
ts |
Oregano |
1 |
ts |
Basil |
1/4 |
ts |
Garlic powder |
1 |
c |
Tofu ricotta |
3/4 |
c |
Nutritional yeast "cheesy" sauce or other vegan cheese sauce |
8 |
oz |
Spaghetti, thin; broken into 2 1/2" pieces |
2 |
tb |
Olive oil or vegetable stock |
|
|
Egg replacer for 3 eggs |
3/4 |
c |
Nutritional yeast "cheesy" sauce or other vegan cheese sauce |
INSTRUCTIONS
SAUCE
FILLING
SPAGHETTI LAYER
Pour 1/4 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 3/4 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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