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Spaghetti Pizza Casserole

"I first tried this great-tasting dish at an office Christmas party. It quickly became everyone’s favorite. It makes a wonderful alternative to ordinary spaghetti." —Kim Neer, Kalamazoo, Michigan

9 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

1 package (7 ounces) spaghetti
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
1 pound lean ground beef (90% lean)
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1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 garlic cloves, minced
1 jar (24 ounces) meatless spaghetti sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced fresh mushrooms
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions. Drain and rinse with
cold water. In a large bowl, toss spaghetti with egg substitute and
Parmesan cheese. Spread evenly into a 15-in. x 10-in. x 1-in. baking
pan coated with cooking spray; set aside.
In a large nonstick skillet, cook the beef, onion and peppers over
medium heat until meat is no longer pink; drain. Add garlic; cook 1
minute longer. Stir in spaghetti sauce and seasonings; heat through.

2 of 2

Spaghetti Pizza Casserole (continued)

Directions (continued)

Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered,
at 350° for 25-30 minutes or until lightly browned. Let stand
for 5 minutes before serving. Yield: 9 servings.

Nutrition Facts: 1 piece equals 274 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 685 mg sodium, 29 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.