Spaghetti Casserole

• 6 ounces whole wheat pasta
• 13 cup parmesan cheese
• 1 tablespoon low-fat butter
• 26 ounces no-sugar-added spaghetti sauce (ragu)
• 2 cups chopped green peppers
• 1 (8 ounce) can tomato paste
• 1 (8 ounce) container part-skim ricotta cheese
• 1 (8 ounce) can mushrooms
• 1 small chopped onion
• 3 minced garlic cloves
• 1 tablespoon basil
• 12 teaspoon oregano
• 12 teaspoon italian seasoning
• 3 cups shredded part-skim mozzarella cheese

1. cook spaghetti according to package directions.
2. drain and add parmesan and butter, coat and set aside.
3. in mixing bowl combine the remaining ingredients (only combine 1 1/2 cups of mozarella).
4. add spaghetti and toss to coat.
5. transfer spaghetti mixture to a 9x13 baking dish sprayed with cooking spray.
6. top casserole with remaining 1 1/2 cups mozarella.
7. cover with foil.
8. bake 350 for 40-45 minute.
9. this is identified as having less than 300 cal.
10. per serving and less than 12 g. fat.

whole wheat pasta, parmesan cheese, lowfat butter, sugar, green peppers, tomato paste, ricotta cheese, mushrooms, onion, garlic, basil, oregano, italian seasoning, mozzarella cheese

Taken from www.food.com/recipe/spaghetti-casserole-146902 (may not work)