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Title: Italian Spaghetti Casserole
Categories: Vegetarian Entree Pasta
Yield: 6 Servings
| 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 ----filling----- |
| 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 |
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
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