Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
1 lb Tomatoes, canned; chopped, 6 oz Tomato paste, canned
-undrained 1 ts Oregano
1 c Onions; chopped 1 ts Basil
1 c Green pepper; chopped 1/4 ts Garlic powder

--------------------------FILLING-------------------------------
1 c Tofu ricotta -sauce or other vegan cheese
3/4 c Nutritional yeast "cheesy" -sauce

----------------------SPAGHETTI LAYER---------------------------
8 oz Spaghetti, thin; broken into 3/4 c Nutritional yeast "cheesy"
-2 1/2" pieces -sauce or other vegan cheese
2 tb Olive oil or vegetable stock -sauce
Egg replacer for 3 eggs

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.

From the files of DEEANNE

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