Baked Spaghetti Casserole
Baked Spaghetti Casserole takes about 1 hour from beginning to end. This recipe serves 9 and costs $1.4 per serving. This main course has 279 calories, 19g of protein, and 11g of fat per serving. 827 people found this recipe to be delicious and satisfying. This recipe from Taste of Home requires butter, oregano, fresh basil leaves, and part skim ricotta cheese. It is perfect for Autumn. With a spoonacular score of 71%, this dish is good. Similar recipes are Baked Spaghetti Casserole, Baked Spaghetti Casserole, and Baked Spaghetti Casserole.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, drained
12 fresh basil leaves, thinly sliced
3 garlic cloves, minced
2 cups chopped green pepper
1 can (8 ounces) mushroom stems and pieces, drained
1 small onion, chopped
1/2 teaspoon dried oregano
1/3 cup shredded Parmesan cheese
1 carton (8 ounces) part-skim ricotta cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
6 ounces uncooked spaghetti
1 jar (26 ounces) meatless spaghetti sauce
Equipment:
bowl
blender
baking pan
Cooking instruction summary:
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. Yield: 9 servings. Originally published as Spaghetti Casserole in Taste of HomeDecember/January 2005, p47 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook spaghetti according to package directions; drain.
2. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes.
3. In a blender, cover and process the ricotta cheese until pureed.
4. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese.
5. Add the spaghetti; toss to coat.
6. 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.
Nutrition Information:
covered percent of daily need
