Italian Spaghetti Casserole

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.