Ingredients
- 1 tsp olive oil
- 1 medium bell pepper, chopped
- 1 small onion, chopped
- 1/2 cup Portobello mushrooms, chopped (about 1 medium mushroom)
- 12 oz canned tomato sauce
- 6 oz firm tofu, drained and crumbled
- 2 cups cooked spaghetti
- 3/4 cup part-skim mozzarella cheese, shredded
Directions
- 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.
Serves | 6
POINTS per serving | 3
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