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  Italian Spaghetti Casserole
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 296
Ingredients:

MMMMMSAUCE

1 lb Tomatoes, canned, chopped, undrained
1 cup Onions, chopped
1 cup Green pepper, chopped
6 oz Tomato paste, canned
1 tsp Oregano
1 tsp Basil
1/4 tsp Garlic powder

MMMMMFILLING

1 cup Tofu ricotta
3/4 cup Nutritional yeast "cheesy" sauce or other vegan cheese sauce

MMMMMSPAGHETTI LAYER

8 oz Spaghetti, thin, broken into 2 1/2" pieces
2 tbsp Olive oil or vegetable stock
Egg replacer for 3 eggs
3/4 cup Nutritional yeast "cheesy" sauce or other vegan cheese sauce
Instructions:
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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