Spaghetti Casserole Recipe

  • 6 ounces uncooked spaghetti
  • 1 tablespoon butter
  • 1/3 cup shredded Parmesan cheese
  • 1 (26 ounce) jar meatless spaghetti sauce
  • 2 cups chopped green pepper
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 8 ounces part-skim ricotta cheese
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 12 Fresh basil leaves, thinly sliced
  • 1/2 teaspoon dried oregano
  • 3 cups shredded part-skim mozzarella cheese, divided
  1. Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. In a blender, process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat.
  2. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with remaining mozzarella. cover; bake at 350 degrees F for 40-45 minutes or until heated through.