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Light Baked Spaghetti Recipe

   
 

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     Light Baked Spaghetti

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hr 15 min

Ingredients
6 ounces whole-wheat angel hair pasta
2 teaspoons EVOO
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 lb sweet italian chicken sausage casings removed
2 green bell peppers, diced
1/2 lb button or cremini mushrooms, sliced
1/2 teaspoon seasoned salt
1/4 teaspoon italian seasoning
 
1 28-ounce can crushed tomatoes
1 cup torn fresh basil leaves
cooking spray for pan
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Instructions
1. bring a large pot of salted water to a boil. add the pasta and cook according to directions, drain.
2. meanwhile, heat the olive oil in large skillet over med-high heat. add the onion and cook, stirring frequently until soft, about 5 minutes. stir in the garlic and cook 2 minutes. add the sausage and cook, breaking up the meat with a wooden spoon, until brown, about 5 minutes. stir in the bell peppers, mushrooms, seasoned salt, and Italian seasoning and cook, stir frequently, until vegetables are soft, about 4 minutes. stir in the tomatoes, 3/4 cup water, and the basil, bring to a boil. reduce the heat to medium low and simmer until sauce thickens slightly and the flavors are blended about 15 minutes.
3. preheat the oven to 375. spray a 2-quart casserole dish with cooking spray. add the pasta to the skillet and toss to combine with the sauce. spoon half of the pasta mixture into the casserole dish. sprinkle with half of each cheese. spoon the remaining pasta mixture on top. sprinkle the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let foil touch cheese). Bake until cheese is melted and bubbly, 20-25 minutes and let stand 5 minutes.


Originally Submitted
7/31/2013





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