Mama Mia Vegetable Pie
3
Points®
Total time: 48 min • Prep: 13 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Have any leftover plain spaghetti? Then give our savory pasta dish a try. Just be sure to thoroughly drain the tofu before crumbling it up and adding it to the sauce
Ingredients
Olive oil
1 tsp(s)
Bell pepper
1 cup(s), chopped
Onion
1 small, chopped
Portabella mushrooms
½ cup(s), chopped (equivalent to 1 medium mushroom)
Canned tomato sauce
12 oz
Firm tofu
6 oz, drained and crumbled
Cooked spaghetti
2 cup(s)
Part-skim mozzarella cheese
¾ cup(s), shredded, shredded
Instructions
1
Preheat oven to 375ºF.
2
Heat oil in nonstick skillet over medium-high heat. Add pepper, onion and mushroom; sauté until vegetables are tender, about 5 minutes. Stir in tomato sauce and tofu; bring to a boil. Reduce heat and simmer mixture, uncovered, for 10 minutes.
3
Meanwhile, coat a 9-inch-deep pie plate with cooking spray. Arrange spaghetti in bottom and up sides of pie plate. Pour tofu mixture over spaghetti; sprinkle with cheese.
4
Bake for 20 minutes. Let stand 5 minutes before slicing into 6 pieces.
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