Thursday, May 30, 2013

Baked Spaghetti

Such a quick and easy meal.  I basically made this recipe up as I went along, adding extra ingredients here and there to get some more veggies in.  Turned out pretty good and so simple.  Taking the extra step to bake the spaghetti took it from "just another spaghetti night" to something a bit more special.  I served this with a tossed green salad and garlic bread for a complete meal.

8 -10 oz angle hair pasta
32 oz spaghetti sauce (low sodium)
1 small onion, diced
1 cup chopped mushrooms
1 green bell pepper, chopped
1 tsp minced garlic
Any other veggies that you might want to add (zucchini would be good, too).
Handfull of fresh parsley, chopped
Generous shakes of dried basil and oregano
1 cup shredded mozzarella cheese or Daiya brand dairy-free cheese

Cook pasta according to package directions.  Drain and set aside.
Meanwhile, cook onion, green peppers, and garlic in a bit of olive oil in a large skillet over medium-high heat for ~3-5 minutes.  Add mushrooms and any other veggies you are using.  Cook until veggies are soft and tender, about another ~2-3 minutes.  Add spaghetti sauce, spaghetti, and herbs.  Stir together until well mixed.  
Place in a 9x13 inch baking dish, coated with non-stick spray.  Top with shredded cheese.  Bake at 350 for 30 minutes.  

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