Served as main course. Vegetarian dish.

Italian

SAUCE

1 lb Tomatoes, canned, chopped, undrained

1 c Onions, chopped

1 cup Green Pepper, chopped

6 oz Tomato Paste, canned

1 teaspoon Oregano

1 teaspoon Basil

1/4 teaspoon Garlic powder

FILLING

1 cup Tofu Ricotta

3/4 cup Nutritional Yeast Cheesy

Sauce or other Vegan Cheese Sauce

SPAGHETTI LAYER

8 oz Spaghetti, thin broken into 2 1/2&

8243; pieces

2 Tablespoon Olive Oil or Vegetable stock

Egg replacer for 3 Eggs

3/4 cup 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.

Serves: 6

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