Spaghetti Casserole

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.

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• 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
• 1⁄2 teaspoon oregano
• 1⁄2 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.