• Cooking Time: 45 minutes
  • Servings: 9 servings
  • Preparation Time: 30 minutes


This is a delicious recipe that I found on Allrecipes. It was submitted by Kathy Bence of Edmond, Washington.


  • 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.

Author Credit: Kathy Bence

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