Baked Spaghetti Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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. Ingredients:
6 ounces uncooked spaghetti |
1 tablespoon butter |
1/3 cup shredded parmesan cheese |
1 jar (26 ounces) meatless spaghetti sauce |
2 cups chopped green pepper |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 carton (8 ounces) part-skim ricotta cheese |
1 can (8 ounces) 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 (12 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. 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.
2. 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.
3. 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.
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