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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce, write Laurie Messer of Bonifay, Florida. I makes excellent use of garden produce, but my family enjoys it anytime of year. Ingredients:
8 ounces uncooked spaghetti |
1 jar (28 ounces) meatless spaghetti sauce, divided |
1-1/2 cups cut zucchini (1/2-inch pieces) |
1 cup sliced celery |
1 cup thinly sliced carrots |
1 cup sliced fresh mushrooms |
1 medium onion, chopped |
1 tablespoon olive oil |
2 cups (16 ounces) fat-free cottage cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender.
2. Spread 1/2 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 9 servings.
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