6 oz uncooked spaghetti
1 Tbsp butter or margarine
1/3 cup shredded Parmesan cheese
1 (26 oz.) jar meatless spaghetti sauce (I added ground sirloin)
2 cups chopped green pepper
1 (14.5 oz.) can diced tomatoes, drained
8 oz part-skim ricotta cheese (I substituted Cottage cheese)
1 (8 oz.) can mushroom stems and pieces, drained
1 small onion, chopped
3 garlic cloves, minced (I substituted 2 tsp. garlic powder)
12 fresh basil leaves, thinly sliced (I substituted 1 tsp. dried basil)
½ tsp dried oregano
3 cups shredded part- skim Mozzarella cheese, divided (I used regular)
Preheat oven to 350 F.
Cook spaghetti according to package directions and drain.
Add butter or margarine and Parmesan cheese; toss to coat.
In a large bowl, combine the spaghetti sauce, green pepper and tomatoes; in a blender, process the ricotta cheese until pureed; add to the spaghetti sauce mixture.
Stir in the mushrooms, onion, garlic, basil, oregano and 1 ½ cups Mozzarella cheese; add the spaghetti; toss to coat.
Transfer to a 13 X 9-inch baking dish coated with nonstick cooking spray; sprinkle with remaining Mozzarella.
Cover and bake in preheated oven for 40 to 45 minutes or until heated through.
Pairs Well With
This is a delicious recipe that I found on Allrecipes. It was submitted by Kathy Bence of Edmond, Washington.