Spaghetti Pizza Casserole

This was in Light and Tasty magazine.

• Ready In: 50 mins
• Serves: 9

Ingredients

• 1 (7 ounce) package spaghetti
• 1⁄2 cup egg substitute
• 1⁄4 cup parmesan cheese, grated
• 1  lb ground beef, lean
• 1  onion, chopped
• 1⁄2 cup  yellow pepper, chopped
• 1⁄2 cup green pepper, chopped
• 2  garlic cloves, minced
• 1 (26 ounce) jar  spaghetti sauce, meatless
• 1  teaspoon  italian seasoning
• 1  teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 lb fresh mushrooms, sliced
• 1 1⁄2 cups mozzarella cheese, shredded

Directions

1. Cook spaghetti till done. Rinse with cold water and drain. In a bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15x10x1 inch baking pan coasted with nonstick cooking spray; set aside.
2. In a large nonstick skillet, cook the beef, onion and peppers over medium heat till no longer pink; drain.
3. Add garlic; cook 1 minute. Stir in spaghetti sauce and seasonings; heat through.
4. Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or till lightly browned. Let stand 5 minutes before serving.