Baked Spaghetti
Recipe By :
Serving Size : 10 Preparation Time :0:25
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
1 green pepper -- chopped
2 cups sliced mushrooms
1 tablespoon olive oil
1 28-ounce can diced tomatoes -- with juice
1 can sliced ripe olives -- drained
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cups shredded cheddar cheese
12 ounces spaghetti -- cooked and drained
2 tablespoons vegetarian broth powder
1/4 cup flour
1 1/2 cups 1% lowfat milk
2 cloves garlic -- minced
1/4 cup grated parmesan cheese
In a large skillet, sauté onion, green pepper, and mushrooms in oil (and a
little water, if necessary) until crisp-tender. Add tomatoes, olives and
spices and simmer uncovered for 5 minutes. Place half of the spaghetti in a
greased 9" x 13" baking dish. Top with half of the vegetable mixture.
Sprinkle with half of the cheese. Repeat layers. In a small saucepan, stir
together broth powder and flour. Add milk slowly, stirring constantly, to form
smooth liquid. Add garlic and cook over medium heat until thickened and
drizzle over the casserole. Sprinkle with parmesan cheese. Bake uncovered at
350 degrees for 30-35 minutes or until bubbly and golden on top. Let sit 5
minutes before serving.
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