• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 10


This baked spaghetti dinner is full of vegetables, lean meat and pasta, and topped with cheese: a delicious way to fit in a variety of foods! For more veggies, serve it with a tossed green salad.


  • 1 1/2 pounds lean ground beef
  • 1 cup chopped onion
  • 1 can (28 ounces) tomato puree
  • 1/2 cup diced green pepper
  • 1 can (4 ounces) mushrooms, drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 6 cups cooked spaghetti noodles
  • 1 cup part-skim mozzarella cheese


  • Heat the oven to 350ºF.
  • Brown the beef in a large skillet over medium-high heat. Add the onion.
  • Cook and stir until the onion is soft. Stir in the tomato puree, green peper, mushrooms, garlic powder and pepper. Simmer until well blended.
  • Mix with the spaghetti, and place in an oven-proof casserole dish. Top with the mozzarella. Bake for 15 minutes.
  • Nutritional Information Per Serving:
  • Calories 510; total fat 16g (saturated fat 7g); cholesterol 85mg; sodium 800mg; carbohydrate 57g (fiber 6g); protein 37g

Categories: Casserole 
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