Baked Spaghetti Casserole

• 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 shredded part-skim mozzarella cheese, divided

1. 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.
2. 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.
3. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350u0b0 for 40-45 minutes or until heated through.

spaghetti, butter, parmesan cheese, spaghetti sauce, green pepper, tomatoes, ricotta cheese, mushroom stems, onion, garlic, basil, oregano, mozzarella cheese

Taken from www.tasteofhome.com/recipes/baked-spaghetti-casserole/ (may not work)