Baked Spaghetti

Ingredients:

• 1 C chopped onion
• 1 C chopped green bell pepper
• 1 Can (28 oz.) low sodium diced tomatoes, with liquid (you can substitute a can of reduced fat tomato soup)
• 1 Can (2 1/4 oz) sliced black olives, drained
• 4 oz. diced mushrooms (I use fresh mushrooms found in the produce section, but canned or jarred can be used)
• 1 Tbsp of Olive oil
• 1 tsp crushed basil, optional*
• 1 tsp crushed oregano, optional*
• 1 tsp Italian seasonings, optional*
• 1 1/2 - 2 tsp garlic powder
• 1 lb ground turkey, browned
• 12 oz. cooked spaghetti
• 2 C mozzarella cheese, shredded
• 1/4 C grated Parmesan Cheese

Directions:

1. In large skillet, saute onion and bell pepper in olive oil until tender.

2. Add tomatoes, mushrooms, olives, seasonings, garlic powder, and ground turkey.

3. Simmer uncovered for 10 minutes.

4. Place 1/2 of the spaghetti in a greased(use 0 calorie non-stick cooking spray) 13X9X2" casserole dish.

5. Top with 1/2 of the vegetable mixture.

6. Sprinkle with 1 cup of the cheddar cheese.

7. Repeat layers. 8. Sprinkle with Parmesan cheese.

9. Bake, uncovered at 350°F for 30-35 minutes, or until heated through.

Hubby's Yum-O Meter:
(Scale of 1-10)
8.5

*With all of these seasonings, I didn't exactly measure them out. I just shook the container over the skillet for a few seconds and guesstimated on the actual amounts. Also, you do not have to use fresh seasonings, although they have better flavor and more nutrients. You can use the dried, seasoning rack kind. Just remember all of your dried seasonings need to be replaced after a year, by that time they have lost all of their nutrient value.

Original recipe was found here, but I made modifications to make it leaner. Sorry, no exact nutrient details for this recipe. I served my baked spaghetti with a side salad and garlic bread I made using whole wheat bread, garlic powder, Ms. Dash's no salt herb seasonings and 0 calorie spray butter.