Italian Spaghetti Casserole

• 1 pound tomatoes canned, chopped, undrained
• 1 cup onions chopped
• 1 cup green bell peppers chopped
• 6 ounces tomato paste canned
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon garlic powder
• 1 cup ricotta cheese tofu
• 3/4 cup nutritional yeast flakes
• 8 ounces spaghetti thin, broken into, 2 1/2 inch pieces
• 2 tablespoons olive oil or vegetable stock
• 1 each liquid egg substitute for 3 eggs
• 3/4 cup nutritional yeast flakes
• 1 x vegan cheese sauce

1. Pour 1/4 cup of the canned tomato liquid into a small saucepan.
2. Add onions and green pepper and bring mixture to a boil.
3. Cover and cook 15 minutes.
4. Stir in remaining sauce ingredients, mixing well.
5. Cover and cook 5 minutes.
6. Remove from heat.
7. To make filling, combine tofu ricotta and 3/4 cup cheesy sauce in a small bowl.
8. Mix well.
9. Cook spaghetti according to package directions.
10. Drain.
11. Run spaghetti under cold water to cool.
12. Drain again.
13. Place spaghetti in a large bowl and add oil or stock, egg replacer, and remaining cheesy sauce.
14. Mix well.
15. Preheat oven to 350F (180C).
16. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.
17. To assemble casserole: Spread spaghetti mixture evenly in prepared pan.
18. Drop cheese filing by tablespoonfuls onto spaghetti.
19. Spread filling over spaghetti, using the back of a spoon.
20. Spoon sauce evenly over cheese.
21. Bake, uncovered, 35 minutes.
22. Let stand 5 minutes before serving.

tomatoes, onions, green bell peppers, tomato, oregano, basil, garlic, ricotta cheese, nutritional yeast, thin, olive oil, liquid egg substitute, nutritional yeast, vegan cheese sauce

Taken from recipeland.com/recipe/v/italian-spaghetti-casserole-34588 (may not work)