POINTS® |  3 Servings |  6 Preparation Time |  15 min Cooking Time |  35 min Level of Difficulty |  Easy main meals | Have some leftover spaghetti? Then give our savory pasta pie a try.

Ingredients

1 tsp olive oil
1 medium bell pepper(s), chopped
1 small onion(s), chopped
1/2 cup portobello mushroom(s), chopped (about 1 medium mushroom)
12 oz canned tomato sauce
6 oz firm tofu, drained and crumbled
2 cup cooked spaghetti
3/4 cup part-skim mozzarella cheese, shredded

Instructions

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.