Baked Spaghetti Casserole

Name: Baked Spaghetti Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 9 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes, Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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 shredded part-skim mozzarella cheese, divided

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.

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 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 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts

1-1/2 cups: 301 calories, 12g fat (7g saturated fat), 41mg cholesterol, 774mg sodium, 31g carbohydrate (0 sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Originally published as Spaghetti Casserole in Taste of Home December/January 2005

Reviews

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Average Rating:

PeppersnOnions

Jan 9, 2014

Seemed like this needed more spaghetti sauce, like another jar perhaps
lateshift32

Sep 17, 2013

Super good and easy. We usually add olives to the top. This time I cheaped out on a recipe that said it was 1 hr to bake and it turned out being 2 1/2 with prep and additional baking. No thank you. We just used the crushed tomatoes, spices, onions and garlic in that recipe for this one. Easy switch, I'm sure it'll taste great. Who knew eggplant parm would take that long. This one's definitely a winner!!
48johnson

Mar 11, 2013

I made this last night for my family of 5 and it was wonderful however, I believe there is an error on the amount of uncooked spaghetti. I used an entire box (16oz) but this recipe calls for 6oz and says it serves 9?
katlaydee3

Jan 18, 2010

Excellent, hard to believe the this recipe is healthy.
slug9000

Jun 29, 2009

I really enjoyed this casserole. The magazine did say that the prep time was =< 20 minutes, which I thought was an underestimate. It took me quite awhile to chop all the vegetables and blend the ricotta. But it was delicious. I added some crushed red pepper to the finished product, and it was great! It also reheats quite nicely.