Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
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 ts Garlic powder
-----FILLING-----
1 c Tofu ricotta
3/4 c Nutritional yeast "cheesy"
-sauce or other vegan cheese
-sauce
-----SPAGHETTI LAYER-----
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".
