Spaghetti Casserole
INGREDIENTS
  • Cooking Time: 45 minutes
  • Servings: 9 servings
  • Preparation Time: 30 minutes
  • 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)
DIRECTIONS
  1. Preheat oven to 350 F.
  2. Cook spaghetti according to package directions and drain.
  3. Add butter or margarine and Parmesan cheese; toss to coat.
  4. 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.
  5. Stir in the mushrooms, onion, garlic, basil, oregano and 1 ½ cups Mozzarella cheese; add the spaghetti; toss to coat.
  6. Transfer to a 13 X 9-inch baking dish coated with nonstick cooking spray; sprinkle with remaining Mozzarella.
  7. Cover and bake in preheated oven for 40 to 45 minutes or until heated through.
RECIPE BACKSTORY
This is a delicious recipe that I found on Allrecipes. It was submitted by Kathy Bence of Edmond, Washington.