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 spaghetti. 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 -----