*  Exported from  MasterCook  *
                        ITALIAN SPAGHETTI CASSEROLE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Tomatoes, canned -- chopped,
    1       c            Onions -- chopped
    1       c            Green pepper -- chopped
    6       oz           Tomato paste, canned
    1       t            Oregano
    1       t            Basil
      1/4   ts           Garlic powder
    1       c            Tofu ricotta
      3/4   c            Nutritional yeast “cheesy”
                         -sauce or other vegan cheese
                         -----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
    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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