Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; sauté 3 minutes or until vegetables are tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper, and marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.
Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray. Spread 3 cups tomato mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and cheeses. Bake at 375° for 20 minutes.
We were very happy with this dish! I added chopped spinach to make it a one-dish meal, omitted fennel seeds, and substituted soy cheese for dairy. The only change I might make next time would be to add more veg. My husband suggests adding Italian turkey sausage (of course!). Will def make again.
I made this last night and thought it was delicious!! The prep time was a little on the long side (between the chopping, simmering, and baking) but it was well worth it. I did make a few changes. I omitted the tofu and added zucchini and broccoli. I also doubled the amount of crushed red pepper to give it some more kick. I will definitely be making this one again!
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