Spaghetti Casserole

gymgirl's Note:

This is a recipe i adapted from taste of home's section on good food that's good for you. very easy and very very good. i prepared this in the evening and then baked the next day. leftovers are just as good.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 9

• 6 ounces whole wheat pasta
• 1⁄3; cup parmesan cheese
• 1 tablespoon low-fat butter
• 26 ounces no-sugar-added spaghetti sauce (ragu)
• 2 cups chopped green peppers
• 1 (8 ounce) can tomato paste
• 1 (8 ounce) container part-skim ricotta cheese
• 1 (8 ounce) can mushrooms
• 1 small chopped onion
• 3 minced garlic cloves
• 1 tablespoon basil
• ½ teaspoon oregano
• ½ teaspoon italian seasoning
• 3 cups shredded part-skim mozzarella cheese

Directions:

1. cook spaghetti according to package directions. drain and add parmesan and butter, coat and set aside. in mixing bowl combine the remaining ingredients (only combine 1 1/2 cups of mozarella). add spaghetti and toss to coat. transfer spaghetti mixture to a 9x13 baking dish sprayed with cooking spray. top casserole with remaining 1 1/2 cups mozarella. cover with foil. bake 350 for 40-45 minute.
2. this is identified as having less than 300 cal. per serving and less than 12 g. fat.