Italian Spaghetti Casserole
Yield
4 servingsPrep
25 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | pound |
tomatoes
canned, chopped, undrained |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 6 | ounces |
tomato paste
canned |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
garlic powder
|
|
| Filling | |||
| 1 | cup |
ricotta cheese
tofu |
|
| ¾ | cup |
nutritional yeast flakes
|
*
|
| Spaghetti layer | |||
| 8 | ounces |
spaghetti
thin, broken into, 2 1/2 inch pieces |
|
| 2 | tablespoons |
olive oil
or vegetable stock |
|
| 1 | each |
liquid egg substitute
for 3 eggs |
* |
| ¾ | cup |
nutritional yeast flakes
|
*
|
| 1 | x |
vegan cheese sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 453.6 | g |
tomatoes
canned, chopped, undrained |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 173.4 | ml/g |
tomato paste
canned |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
basil
|
*
|
| 1.3 | ml |
garlic powder
|
|
| Filling | |||
| 237 | ml |
ricotta cheese
tofu |
|
| 177 | ml |
nutritional yeast flakes
|
*
|
| Spaghetti layer | |||
| 231.2 | ml/g |
spaghetti
thin, broken into, 2 1/2 inch pieces |
|
| 3E+1 | ml |
olive oil
or vegetable stock |
|
| 1 | each |
liquid egg substitute
for 3 eggs |
* |
| 177 | ml |
nutritional yeast flakes
|
*
|
| 1 | x |
vegan cheese sauce
|
* |
Directions
Pour ¼ 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 ¾ 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℉ (180℃).
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.
