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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spaghetti
 Categories: Pasta
      Yield: 6 Servings
 
      1 lb Uncooked spaghetti (450 g)
      2 tb Olive oil (30 ml)
      1 md White onion (150 g); diced
      5 cl Garlic (15 g); minced
      1 md Eggplant (280 g); cubed
    3/4 ts Sea salt (4.5 g)
    1/2 ts Ground black pepper (3 g)
      9 oz Vegan meat crumbles (255 g)
      4 c  Tomato sauce or marinara
           - sauce (960 ml)
  1 1/2 c  Vegan mozzarella cheese
           - (180 g); shredded
  1 1/2 c  Vegan cheddar cheese
           - (180 g); shredded
      2 tb Fresh parsley (8 g);
           - chopped
 
  Preparation time: 15 minutes
  Cooking time: 35 minutes
  
  This baked spaghetti recipe is pure comfort food for pasta lovers!
  Tender eggplant, vegan ground beef, and lots of plant-based cheese
  makes it irresistible.
  
  Preheat the oven to 375?F (190?C). Bring a large pot of salted
  water to a boil.
  
  Cook the spaghetti until very al dente, about 2 minutes less than the
  package suggests.
  
  Drain and transfer the cooked pasta to a 9x13" (23x33 cm) casserole
  dish.
  
  While the pasta is boiling, heat 2 tb of olive oil in a large pan over
  medium heat.
  
  Add the diced onion and minced garlic. Saute for about 5 minutes,
  stirring occasionally, until the onion is soft and translucent.
  
  Add the cubed eggplant, salt, and black pepper, and cook for another
  10 minutes, stirring occasionally. The eggplant should be tender
  enough to break apart easily with a spoon.
  
  Stir in the vegan meat crumbles and cook for 3 minutes. Taste and
  adjust salt as needed.
  
  Reduce the heat to medium-low, add the tomato sauce, and stir
  everything together. Let the sauce simmer for 3 minutes before
  removing it from heat.
  
  Pour the prepared sauce over the spaghetti in the baking dish. Toss
  everything together until the pasta is evenly coated. Smooth it out
  into an even layer.
  
  Sprinkle the vegan mozzarella and vegan cheddar cheese evenly over
  the top.
  
  Bake the casserole, uncovered, for 20 minutes.
  
  If desired, broil for 2 to 3 minutes until the cheese is golden brown.
  Watch closely to prevent burning.
  
  Let the baked spaghetti sit for 5 to 10 minutes before slicing into
  squares.
  
  Garnish with fresh parsley and serve warm.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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