Directions:
- Prepare spaghetti according to package directions, then rinse under cold water.
- In large skillet, brown meat (if using meat replacement you can add it later).
- Add pepper, onions, mushrooms, and garlic to skillet. Saute until onions are transparent.
- Slice tomatoes and add them to skillet. Don't be tempted to use canned diced tomatoes; they just don't stand up as well to baking and leftovers in this recipe. Reserve the liquid.
- Spray large casserole dish with oil spray.
- Place one-third of spaghetti in bottom of dish. Top with one-third of meat-veggie mixture and one-third of sharp cheese.
- Repeat layers twice.
- Pour reserved canned-tomatoes liquid over last layer.
- Bake in 350 F oven until bubbly, usually about an hour, but longer if you've assembled the casserole and refrigerated it before baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.08 Kcal (1658 kJ) | ||
| Calories from fat | 98.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 17% | |
|---|---|---|---|
| Cholesterol | 53.22mg | 18% | |
| Sodium | 152.81mg | 6% | |
| Potassium | 514.79mg | 11% | |
| Total Carbs | 48.85g | 16% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 25.04g | 50% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 150.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 165.41 Kcal (693 kJ) | ||
| Calories from fat | 41.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 17% | |
|---|---|---|---|
| Cholesterol | 22.23mg | 18% | |
| Sodium | 63.82mg | 6% | |
| Potassium | 214.99mg | 11% | |
| Total Carbs | 20.4g | 16% | |
| Sugars | 1.79g | 17% | |
| Dietary Fiber | 1.31g | 13% | |
| Protein | 10.46g | 50% | |
| Vitamin C | 6.9mg | 27% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.3mg | 17% | |
| Calcium | 63mg | 15% | |
* 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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