Tuesday, June 11, 2013

Spaghetti Pizza Casserole

This was very good and really does make a whole lot.  You really spread the noodles(thinly) in
a jelly roll pan, so it feels like you are getting huge portions.
Spaghetti Pizza Casserole

9 servings

7 oz spaghetti
½ cup egg sub Beth used 3 egg whites
¼ cup grated Parmesan
1 # ex lean hamburger
1 med chopped onion
½ c chopped yellow pepper
½ c chopped green pepper
2 garlic cloves, minced
1 jar (26 oz) meatless spaghetti sauce
1 t Italian seasoning
1 t dried basil
½ t salt
¼ t pepper
½ # sliced mushrooms
1 ½ c (6 oz) shredded part-skim mozzarella

Cook spaghetti according to package directions. Rinse w/ cold water & drain. In a bowl, toss spaghetti with egg substitute and Parmesan cheese.  Spread evenly in a 15x10x1" pan coated with pam.  Set aside

In large skillet, cook beef, onions and peppers over med heat until meat is no longer pink; drain. Add garlic & cook 1 min longer. Stir in spaghetti sauce & seasonings; heat through.

Spoon over spaghetti. Top with mushrooms & cheese. Bake at 350° for 25-30 min or until lightly browned. Let stand 5 min before serving.

NI: 274 calories 8 g fat,29g carb, 3g fib, 22g protein

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