1 - 15 oz. can Red Gold® Petite Diced Tomatoes

1 - 15 oz. can Red Gold® Tomato Sauce

3/4 cup water

½ cup diced onion

½ cup diced bell pepper

1/2 cup diced celery

2 cloves garlic, chopped

¼ cup chopped fresh parsley leaves

1 ½ teaspoons Italian Seasoning

1 ½ teaspoons Magic Salt-Free Seasoning (Chef Paul Prudhomme)

1 ½ teaspoons Tony Chachere’s Creole Seasoning

1 ½ teaspoons sugar

2 small bay leaves

1 12 oz. package Morning Star Farms® Grillers Recipe Crumbles

6 or 8 ounces uncooked pasta

1- 7 oz. package Veggie Shreds Monterey Jack & Cheddar flavor.

Preheat the oven to 350° F.  Determine how many servings you will make - 6 ounces of pasta for 6 servings or 8 ounces of pasta for 8 servings.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, bay leaves and “meat” crumbles.  Bring to a boil over high heat, then cover and reduce heat and simmer for 1 hour.  Cook the pasta according to the package directions and drain.  Line a 13” x 9” oven dish with a layer of the cooked sauce.  Add a layer of pasta, then ½ of the “cheese”.  Add the remaining pasta and the remainder of the sauce.  Bake for 30 minutes, then add the remainder of the “cheese” and bake an additional 5 minutes.  Slice into sections and serve.

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