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Italian Spaghetti Casserole

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Vegan Main dish, Pasta, Vegan, Vegetarian 6 Servings

INGREDIENTS

1 lb Tomatoes, canned chopped
undrained
1 c Onions, chopped
1 c Green pepper, chopped
6 oz Tomato paste, canned
1 t Oregano
1 t Basil
1/4 t 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 T Olive oil or vegetable stock
Egg replacer for 3 eggs
3/4 c Nutritional yeast "cheesy"
sauce or other vegan
cheese
sauce

INSTRUCTIONS

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

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 52.9mg
Sodium: 1349.7mg
Potassium: 593.7mg
Carbohydrates: 19.7g
Fiber: 3.3g
Sugar: 9.3g
Protein: 25.6g


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