Ingredients
- 1 tsp Olive Oil
- 1 Med Bell Pepper , chopped
- 1 Sm Onion chopped
- 3 Med Portobello Mushrooms, chopped (about 1/2 C)
- 1 12 oz can Tomato Sauce
- 6 oz Firm Tofu , drained and crumbled
- 2 C Cooked Spaghetti
- 3/4 C Part-Skim Mozzarella Cheese , shredded
- Cooking spray
Servings:
Instructions
- Heat oven to 375 degrees
- Heat oil in non-stick skillet over med heat.
- Add pepper, onion and mushroom, sauté until vegetables are tender, about 5 minutes.
- Stir in tomato sauce and tofu. (make sure tofu is drained).
- Bring to a boil
- Reduce heat and simmer mixture uncovered for 10 minutes
- Coat a 9" deep pie plate with cooking spray
- Arrange spaghetti in bottom and up sides of pan.
- Pour tofu mixture over spaghetti and sprinkle with cheese.
- Bake 20 minutes
- Let stand for five minutes before slicing into six pieces.
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