---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Pasta
       Yield: 6 servings
     1/2 lb Spaghetti
       2 tb Soy oil
     1/3 c  Parmesan cheese
       2    Eggs; beaten
  10 1/2 oz Firm silken tofu; crumbled
     1/2 c  Chopped onion
       1    Garlic clove; minced
     1/2 c  Chopped green bell pepper
       1 cn Spiced chopped tomatoes
            -(16 ounce can)
       6 oz Tomato paste
       1 ts Dried oregano
       1 ts Dried basil
       1 c  Lowfat cottage cheese
     1/2 c  Shredded mozzarella cheese
   Prepare spaghetti according to package directions and
   drain. Add soy oil. Combine parmesan cheese and eggs
   and add to spaghetti. Lightly spray 8 1/2 x 11 1/2
   inch glass baking dish with non-stick spray. Place one
   half of spaghetti mixture in dish. Reserve remaining
   In large skillet, combine tofu, onion and green pepper
   and then saute until vegetables are tender. Drain off
   excess moisture and stir in tomatoes, tomato paste and
   herbs. Spread cottage cheese over spaghetti. Top with
   tofu/tomatomixture. Place remaining spaghetti over
   tofu and sprinkle with shredded cheese. Bake in a 350
   degree oven for 45 minutes.
   Serves 6-8.
   (Per Serving): 259 calories/18 grams protein/22 grams
   carbohydrates/11 grams total fat/3 grams saturated
   fat/66 mg cholesterol/515 mg sodium
   Created by Connie Cahill
   Copyright 1996 Indiana Soybean Development Council
   Meal-Master format by Karen Mintzias