Kathy Bence from Edmonds, Washington always gets asked for a copy of this family-pleasing recipe. The hearty meatless main dish - a combination of spaghetti and lasagna ingredients - is cheese and well seasoned with a creamy tomato sauce. From Taste of Home Magazine


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


SERVINGS 9
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 40 min.
TOTAL 60 min.


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, 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. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with remaining mozzarella. cover; bake at 350° for 40-45 minutes or until heated through. Yield: 9 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 1 serving equals 301 calories, 12 g fat (7 g saturated fat), 41 mg cholesterol, 774 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.