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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
8 ounces spaghetti, uncooked |
1 (26-ounce) jar fat-free spaghetti sauce |
1 (15-ounce) can vegetarian chili |
1 (4-ounce) can sliced mushrooms, drained |
2 teaspoons chili powder |
1/2 teaspoon garlic powder |
vegetable cooking spray |
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, combine spaghetti sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Coat a 13- x 9- x 2-inch baking dish with cooking spray; add spaghetti, and spoon sauce over spaghetti. (Casserole may be covered and refrigerated at this point and baked later. Bake 35 minutes or until thoroughly heated.)
2. Bake at 375° for 25 minutes or until thoroughly heated. Remove from oven, and sprinkle with cheese.
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