Light Baked Spaghetti

Light Baked Spaghetti
Light Baked Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup shredded cheddar cheese

  • 1/2

    cup shredded part skim mozzarella cheese

  • Cooking spray for the pan

  • 1

    cup torn fresh basil leaves

  • 1

    - 28 oz. can crushed tomatoes

  • 1/4

    tsp. Italian seasoning

  • 1/2

    tsp. seasoned salt

  • 2

    green bell peppers, diced

  • 1/2

    lb. sweet Italian chicken sausage, casings removed

  • 2

    cloves garlic, finely chopped

  • 1

    onion, finely chopped

  • 2

    tsp. olive oil

  • 6

    oz. whole wheat angle hair pasta

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions; drain. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the bell peppers, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes. Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes. Preheat the oven to 375 degrees. Spray a 2 quart casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let foil touch cheese.) Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.

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