| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Veg07 |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Ziti, uncooked |
|
|
can use penne or other |
|
|
small tube pasta |
| 28 |
oz |
Meatless spaghetti sauce |
| 1/2 |
lb |
Firm tofu |
| 1 |
c |
Cooked or canned chickpeas |
|
|
drained |
|
|
garbanzo beans |
| 1 |
t |
Dried basil |
| 1 |
t |
Dried oregano |
| 1/2 |
t |
Minced garlic, optional |
|
|
Salt, to taste |
|
|
Pepper, to taste |
INSTRUCTIONS
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 2.5. Amount per serving: Calories 21.1
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.
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