Vegetable Pie

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

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 (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.
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.

Serves | 6
POINTS per serving | 3

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 28, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse