Baked Spaghetti

Ingredients:
6 oz whole wheat angel hair pasta
2 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 green peppers, diced
1, 8 oz container sliced mushrooms
1/2 tsp seasoned salt (I used Mrs. Dash traditional blend)
1/4 tsp Italian seasoning
28 oz can crushed tomatoes, low sodium
1 cup fresh basil leaves, sliced into "ribbons"
1 cup shredded Daiya vegan mozzarella cheese

Directions:

• Bring large pot of water to a boil.  Add the pasta and cook according to package directions.  
• Meanwhile, heat olive oil in a large skillet over medium-high heat.  Add onion and cook until soft, about 5 min.  Stir in garlic and cook 2 min.  Stir in bell peppers, mushrooms, Mrs. Dash, and Italian seasoning and cook, stirring frequently, until soft - about 4 min.  Stir in tomatoes and basil.  Bring to boil.  Reduce heat to medium low and simmer until sauce thickens slightly and flavors are blended, about 15 min.
• Preheat oven to 375.  Spray a 2 qt casserole dish with cooking spray.  Add pasta to the skillet and toss to combine with the sauce.  Spoon half of the pasta mizture into the casserole dish.  Sprinkle with half of the cheese.  Spoon the remaining pasta mixture on top.  Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray.  Bake until cheese is melted and bubbly - about 20-25 min.  Let stand 5 min before serving.

Recipe adapted from: http://www.foodnetwork.com/recipes/light-baked-spaghetti-recipe/index.html