Spaghetti Casserole Recipe

Ingredients:

6 ounces uncooked spaghetti
1 tablespoon butter
1/3 cup shredded Parmesan cheese
1 jar (26 ounces) meatless spaghetti sauce
2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 carton (8 ounces) part-skim ricotta cheese
1 can (8 ounces) mushroom stems and pieces, drained
1 small onion, chopped
3 garlic cloves, minced
12 fresh basil leaves, thinly sliced
1/2 teaspoon dried oregano
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided


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.