Italian Spaghetti Casserole
| Yield: | 6 Servings |
| Categories: | Vegetarian, Vegan, Main Dishes, Pasta |
| 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 |
| 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 |
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