• Cooking Time: 25 to 30
  • Servings: 9
  • Preparation Time:


I halved this recipe and put it in a square baking dish to serve 4. Mine came out looking more tomatoey than the picture that comes with the recipe in Light and Tasty. I thought it was a good change of pace from normal spaghetti. I used a Paul Newman chunky veggie sauce in addition to more mushrooms on top to increase the veggie content. Also used fresh basil and oregano.

Nutrition Facts: 1 piece equals 274 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 685 mg sodium, 29 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  • 1 package (7 ounces) spaghetti
  • 1/2 cup egg substitute
  • 1/4 cup grated Parmesan cheese
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet yellow pepper
  • 2 garlic cloves, minced
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • Cook spaghetti according to package directions. Rinse with cold water and drain.
  • In a bowl, toss spaghetti with egg substitute and Parmesan cheese.
  • Spread evenly into a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray; set aside.
  • In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain.
  • Add garlic; cook 1 minute longer.
  • Stir in spaghetti sauce and seasonings; heat through.
  • Spoon over spaghetti.
  • Top with mushrooms and cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
  • Let stand for 5 minutes before serving.

Categories: Beef  Casserole  Main Dish  Oven  Stove 

Author Credit: Light and Tasty

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