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Spaghetti Pie

  • 12 oz. Veggie Ground Round*
  • 1/4 tsp. salt
  • 1/2 tsp. basil
  • 1/4 tsp. oregano
  • 1/2 tsp. granulated garlic
  • 1 tsp. fresh minced garlic
  • 1 8 oz. can tomato sauce with garlic
  • 1 can diced tomatoes, with garlic and onions
  • 1 med. onion, diced, sautéed in olive oil
  • 1/4 c. fat-free buttermilk
  • 1 c. sour cream
  • 1/2 pkg. soft Mori-Nu tofu**
  • 8 oz. pkg. spaghetti, broken in half, cooked
  • Cooking spray***
  • 1 1/3 c. (about 5 oz.) shredded, low-fat mozzarella cheese
  1. Pre-heat oven to 350 degrees.
  2. Sauté chopped onion in olive oil until onion is softened, but not browned.
  3. Add Veggie Ground Round, tomatoes, tomato sauce, and minced garlic. Simmer on low heat for 20 minutes, stirring occasionally.
  4. Combine the buttermilk, sour cream, tofu, granulated garlic, basil, and oregano. Blend with a fork until smooth. Set aside.
  5. Spray the inner surface of a 3-quart casserole dish with cooking spray. Place the cooked spaghetti in the dish, creating a shallow well in the center of the pasta.
  6. Spread the sour cream mixture over the pasta.
  7. Spread the tomato / burger mixture over the sour cream.
  8. Top with shredded cheese.
  9. Bake for about 30 minutes; until cheese is melted and just brown around the edges.

Yield: 6 servings




Yves Veggie Cuisine is meatless and cholesterol free.

We use Mori-Nu, but you may use whatever brand you find readily available.

Canola oil

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