Vegetable Spaghetti Bake

A delicious vegetarian dish, perfect alone or completed with a crisp green salad. Enjoyed by both vegetarians and non-vegetarians. Originally from Taste of Home's Light and Tasty, March 02.

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• 8  ounces  uncooked spaghetti (whole-wheat works well)
• 28  ounces  meatless spaghetti sauce, divided
• 1  cup zucchini, cut into 1/2 ",pieces
• 1⁄2 cup green pepper, chopped
• 1  cup celery, sliced
• 1  cup carrot, thinly sliced
• 1  cup mushroom, thinly sliced
• 1  medium onion, chopped
• 1  tablespoon  oil
• 2  cups fat-free cottage cheese
• 2  cups part-skim mozzarella cheese, shredded
• 2  tablespoons parmesan cheese, grated

Directions

1. Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
2. Saute zucchini and next 5 ingredients in oil until tender.
3. Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
4. Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
5. Cover with remaining sauce and sprinkle with parmesan cheese.
6. Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
7. Let stand 10 minutes before serving.
8. Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.