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Spaghetti Casserole

By: Kathy Bence

"Kathy Bence from Edmonds, Washington always gets asked for a copy of this family-pleasing recipe. The hearty meatless main dish - a combination of spaghetti and lasagna ingredients - is cheese and well seasoned with a creamy tomato sauce."

Rate/Review | Read Reviews (14)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

6 ounces uncooked spaghetti
1 tablespoon butter
1/3 cup shredded Parmesan cheese
1 (26 ounce) jar meatless spaghetti sauce
2 cups chopped green pepper
1 (14.5 ounce) can diced tomatoes, drained
8 ounces part-skim ricotta cheese
1 (8 ounce) can mushroom stems and pieces, drained
1 small onion, chopped
3 garlic cloves, minced
12 Fresh basil leaves, thinly sliced
1/2 teaspoon dried oregano
3 cups shredded part-skim mozzarella cheese, divided

Directions

Cook spaghetti according to package directions; drain. Add butter 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 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with remaining mozzarella. cover; bake at 350 degrees F for 40-45 minutes or until heated through.

Footnotes

Nutritional Analysis: 1 serving equals 301 calories, 12 g fat (7 g saturated fat), 41 mg cholesterol, 774 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.