Vegan Spaghetti Casserole Food

VEGAN SPAGHETTI CASSEROLE

Vegan Spaghetti Casserole image

This is a nice change from the typical burger or parmesan topped spaghetti sauce. Easy, tasty and the kids like it! I also like that it is a one dish meal. You can use any small pasta in place of the wheat. I use home canned tomato puree but you can replace that with two 28 ounce cans of tomato sauce and 2 cups of water. Serve on top or on the side with frozen corn that is steamed.

Provided by RussianMama

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 medium zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 (10 ounce) package frozen chopped spinach
2 tablespoons olive oil
1 tablespoon italian seasoning
2 quarts tomato puree
2 tablespoons salt
3 cups whole wheat macaroni

Steps:

Heat 1 T of the oil in large pot to medium heat.
Add onions, zucchini and bell peppers. Saute until starting to soften.
Add the frozen spinach. Cook until defrosted.
Add remaining olive oil, puree, salt and italian seasoning. Bring to a boil.
Once boiling, add the dried pasta. Stir well, cover and reduce to a simmer for 20 minutes or until the pasta is cooked how you like it. Serve!

Nutrition Facts : Calories 413.8, Fat 8.8, SaturatedFat 1.4, Sodium 2466.4, Carbohydrate 78.2, Fiber 14, Sugar 20, Protein 16.4

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