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Spaghetti Pizza Casserole

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)
  • 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) 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.
  • Spoon over spaghetti. Top with mushrooms and mozzarella cheese. Bake,
© Taste of Home 2013

2 of 2

Spaghetti Pizza Casserole (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013