Spaghetti Surprise
Yield
6 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
spaghetti
|
|
| 2 | tablespoons |
soy oil
|
* |
| ⅓ | cup |
Parmesan cheese
|
|
| 2 | large |
eggs
beaten |
|
| 10 ½ | ounces |
silken tofu
crumbled |
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | can |
tomatoes, canned
spiced, chopped, (16 ounce can) |
|
| 6 | ounces |
tomato paste
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
spaghetti
|
|
| 3E+1 | ml |
soy oil
|
* |
| 79 | ml |
Parmesan cheese
|
|
| 2 | large |
eggs
beaten |
|
| 303.5 | ml/g |
silken tofu
crumbled |
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
green bell peppers
chopped |
|
| 1 | can |
tomatoes, canned
spiced, chopped, (16 ounce can) |
|
| 173.4 | ml/g |
tomato paste
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
basil
dried |
*
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
Directions
Prepare spaghetti according to package directions and drain.
Add soy oil.
Combine parmesan cheese and eggs and add to spaghetti.
Lightly spray 8½ x 8½ inch glass baking dish with non-stick spray.
Place one half of spaghetti mixture in dish.
Reserve remaining spaghetti.
In large skillet, combine tofu, onion and green pepper and then sauté until vegetables are tender.
Drain off excess moisture and stir in tomatoes, tomato paste and herbs.
Spread cottage cheese over spaghetti.
Top with tofu/tomatomixture.
Place remaining spaghetti over tofu and sprinkle with shredded cheese.
Bake in a 350℉ (180℃) oven for 45 minutes.
Serves 6-8.
