Stuffed Spaghetti Pie

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Stuffed Spaghetti Pie

 

1/2 pound spaghetti

2 tablespoons olive oil

1/3 cup parmesan cheese

2 eggs, beaten

1 10.5-ounce package firm silken tofu, crumbled

1/2 cup chopped onion

1 clove garlic, minced

1/2 cup chopped green bell pepper

1 16-ounce can spiced chopped tomatoes

1 6-ounce can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup lowfat cottage cheese

1/2 cup shredded mozzarella cheese

 

Prepare spaghetti according to package directions

and drain. Add olive oil.

 

Combine parmesan cheese and eggs and add to

spaghetti.

 

Lightly spray 8 1/2 x 11 1/2 inch glass baking

dish with non-stick spray. Place one half of

spaghetti mixture in dish.

 

Reserve remaining spaghetti.

 

In large skillet, combine tofu, garlic, onion and green

pepper and then saute until vegetables are tender.

 

Drain off excess moisture and stir in tomatoes,

tomato paste and herbs.

Spread cottage cheese over spaghetti. Top with

tofu/tomato mixture.

Place remaining spaghetti over tofu and sprinkle

with shredded cheese.

Bake in a 350 degrees F oven for 45 minutes.

 

Serves 6-8.

 

 

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