Vegetable Spaghetti Bake

• 8 ounces uncooked spaghetti
• 1 jar (28 ounces) meatless spaghetti sauce, divided
• 1-1/2 cups cut zucchini (1/2-inch pieces)
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cups fat-free cottage cheese
• 2 cups shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese

1. Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a
2. , saute the zucchini, celery, carrots, mushrooms and onion in oil until tender.
3. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

spaghetti, spaghetti sauce, zucchini, celery, carrots, mushrooms, onion, olive oil, cottage cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/vegetable-spaghetti-bake/ (may not work)