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Baked Spaghetti Casserole

Kathy Bence from Edmonds, Washington always gets asked for a copy of this family-pleasing recipe. The hearty meatless main dish - a combination of spaghetti and lasagna ingredients - is cheese and well seasoned with a creamy tomato sauce.

9 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

6 ounces uncooked spaghetti
1 tablespoon butter
1/3 cup shredded Parmesan cheese
1 jar (26 ounces) meatless spaghetti sauce
2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 carton (8 ounces) part-skim ricotta cheese
1 can (8 ounces) mushroom stems and pieces, drained
1 small onion, chopped
3 garlic cloves, minced
12 fresh basil leaves, thinly sliced
1/2 teaspoon dried oregano
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

Cook spaghetti according to package directions; drain. Add butter and
Parmesan cheese; toss to coat. In a large bowl, combine the
spaghetti sauce, green pepper and tomatoes.
In a blender, cover and process the ricotta cheese until pureed. Add
to the spaghetti sauce mixture. Stir in the mushrooms, onion,
garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the
spaghetti; toss to coat.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

2 of 2

Baked Spaghetti Casserole (continued)

Directions (continued)

Sprinkle with remaining mozzarella. Cover; bake at 350° for
40-45 minutes or until heated through. Yield: 9 servings.

Nutrition Facts: 1 serving equals 301 calories, 12 g fat (7 g saturated fat), 41 mg cholesterol, 774 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.