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, cover and 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. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.23 Kcal (700 kJ) | ||
| Calories from fat | 54.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 19.36mg | 6% | |
| Sodium | 161.34mg | 7% | |
| Potassium | 188.88mg | 4% | |
| Total Carbs | 19.19g | 6% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 9.26g | 19% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 0.8mg | 4% | |
| Calcium | 193.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 151.72 Kcal (635 kJ) | ||
| Calories from fat | 49.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 9% | |
|---|---|---|---|
| Cholesterol | 17.57mg | 6% | |
| Sodium | 146.38mg | 7% | |
| Potassium | 171.37mg | 4% | |
| Total Carbs | 17.41g | 6% | |
| Sugars | 1.81g | 8% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 8.4g | 19% | |
| Vitamin C | 25.5mg | 47% | |
| Iron | 0.7mg | 4% | |
| Calcium | 175.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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