| Baked Spaghetti Recipe By :Nita Crabb Serving Size : 10 Preparation Time :0:25 Categories : Main Dishes--Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 cloves garlic -- minced 1 green pepper -- chopped 8 ounces sliced mushrooms 1 tablespoon olive oil 1 28-ounce can diced tomatos -- with juice 1 can sliced ripe olives -- drained 2 teaspoons dried oregano 1/2 teaspoon dried basil 2 cups shredded cheddar cheese 12 ounces whole grain spaghetti -- cooked and drained 1 tablespoon vegetarian broth powder 1/4 cup flour 1 1/2 cups milk 2 cloves garlic -- minced 1/4 cup grated parmesan cheese In a large skillet, saute onion, garlic, 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. Source: "adapted from Taste of Home recipe" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 11g Total Fat; (35% calories from fat); 14g Protein; 33g Carbohydrate; 30mg Cholesterol; 200mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Use homemade or packaged whole-grain spaghetti noodles |
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