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Italian spaghetti casserole
Artist: _ Yield: 6
Categories: Casseroles, Entrees, Italian, Pastas & Noodles, Vegetarian, Western European Rating: 0
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Ingredients:
SAUCE
1 lbsTomatoes, canned, chopped
-undrained
1 cupOnions, chopped
1 cupGreen pepper, chopped
6 ozTomato paste, canned
1 tspOregano
1 tspBasil
1/4 tspGarlic powder
FILLING
1 cupTofu ricotta
3/4 cupNutritional yeast "cheesy"
-sauce or other vegan cheese
-sauce
SPAGHETTI LAYER
8 ozSpaghetti, thin, broken into
-2 ? pieces
2 tbspOlive oil or vegetable stock
Egg replacer for 3 eggs
3/4 cupNutritional yeast "cheesy"
-sauce or other vegan cheese
-sauce
Procedures:
1Pour ?cup of the canned tomato liquid into a small saucepan.
2Add onions and green pepper and bring mixture to a boil.
3Cover and cook 15 minutes.
4Stir in remaining sauce ingredients, mixing well.
5Cover and cook 5 minutes.
6Remove from heat.
7To make filling, combine tofu ricotta and ?cup "cheesy" sauce in a small bowl.
8Mix well.
9Cook spaghetti according to package directions.
10Drain.
11Run spaghetti under cold water to cool.
12Drain again.
13Place spaghetti in a large bowl and add oil or stock, egg replacer, and remaining "cheesy" sauce.
14Mix well.
15Preheat oven to 350 degrees.
16Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.
17To assemble casserole: spread spaghetti mixture evenly in prepared pan.
18Drop "cheese" filing by tablespoonfuls onto spaghetti.
19Spread filling over spaghetti, using the back of a spoon.
20Spoon sauce evenly over "cheese".
21Bake, uncovered, 35 minutes.
22Let stand 5 minutes before serving