Baked Spaghetti Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 9 servings.
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
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6 ounces uncooked spaghetti
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1 tablespoon butter
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1/3 cup shredded Parmesan cheese
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1 jar (26 ounces) meatless spaghetti sauce
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2 cups chopped green pepper
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1 can (14-1/2 ounces) diced tomatoes, drained
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1 carton (8 ounces) part-skim ricotta cheese
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1 can (8 ounces) mushroom stems and pieces, drained
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1 small onion, chopped
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3 garlic cloves, minced
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12 fresh basil leaves, thinly sliced
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1/2 teaspoon dried oregano
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3 cups shredded part-skim mozzarella cheese, divided
Directions
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1.
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.
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2.
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.
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3.
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.
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