| 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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