Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1998

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

307 calories; calories from fat 30%; fat 10.4g; saturated fat 4.4g; mono fat 3g; poly fat 2.1g; protein 19.7g; carbohydrates 33.8g; fiber 4.8g; cholesterol 20mg; iron 6.7mg; sodium 444mg; calcium 340mg.
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