• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Italian Spaghetti Casserole

  • Recipe Submitted by on

Category: Pasta, Vegetarian, Main Dish

 Ingredients List

  • -----------------------------------SAUCE-----------------------------------
  • 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

 Directions

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".

Bake, uncovered, 35 minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?