Recipe - Italian Spaghetti Casserole

SAUCE
1 pound Tomatoes, canned; chopped,
undrained
1 cup Onions; chopped
1 cup Green pepper; chopped
6 ounce Tomato paste, canned
1 teaspoon Oregano
1 teaspoon Basil
One fourth teaspoon Garlic powder

FILLING
1 cup Tofu ricotta
Three fourths cup Nutritional yeast "cheesy"
sauce or other vegan cheese
sauce

SPAGHETTI LAYER
8 ounce Spaghetti, thin; broken into
2 1/2" pieces
2 tablespoon Olive oil or vegetable stock
Egg replacer for 3 eggs
Three fourths cup Nutritional yeast "cheesy"
sauce or other vegan cheese
sauce

Pour One fourth 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 Three fourths 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 8inch 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