Mama mia vegetable pie
Uncooked bell pepper(s)
1 item(s), medium, chopped
1 small, chopped
3 medium, (equivalent to 1/2 cup) chopped
Canned tomato sauce
6 oz, drained and crumbled
Part-skim mozzarella cheese
¾ cup(s), shredded
- Preheat oven to 375ºF.
- 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 (be sure to thoroughly drain the tofu before crumbling it up and adding it to the sauce). Bring to a boil. Reduce heat and simmer mixture, uncovered, for 10 minutes.
- 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.
- Bake for 20 minutes. Let stand 5 minutes before slicing into 6 pieces.
- This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.