Spaghetti Casserole Recipe

[vegelady]

     Ingredients:

     6 ounces uncooked spaghetti
     1 tablespoon butter
     1/3 cup shredded Parmesan cheese
     1 jar (26 ounces) meatless spaghetti sauce
     2 cups chopped green pepper
     1 can (14-1/2 ounces) diced tomatoes, drained
     1 carton (8 ounces) part-skim ricotta cheese
     1 can (8 ounces) 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 (12 ounces) shredded part-skim mozzarella cheese, divided


     Directions:

     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, cover and 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.

     Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella.
     Cover; bake at 350° for 40-45 minutes or until heated through.