- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 366.5
- Total Fat: 5.5 g
- Cholesterol: 13.7 mg
- Sodium: 536.8 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 8.0 g
- Protein: 18.7 g
Red Pepper Spaghetti FlorentineSubmitted by: DILBERTA
IntroductionThis is my different slant on standard baked spaghetti.
R> This is my different slant on standard baked spaghetti.
6 ounces uncooked spaghetti (equals about 15 ounces cooked)
3/4 cup chopped onion
10 ounces frozen spinach (1 package), drained well
4 ounces no-salt canned mushrooms, drained
3 ounces roasted red bell peppers, sliced into strips
1 1/2 cups pasta sauce (I use Classico brand)
2-3 tablespoons garlic powder
2 1/2 ounces low-fat mozzarella cheese, shredded
2. PRE-HEAT the oven to 325.
3. SPRAY a small skillet with oil over medium high heat and cook the onions until translucent.
4. POUR 1/3 of a cup of pasta sauce in the bottom of a large casserole. Next add 1/3 (about 5 ounces) of the cooked spaghetti. Then layer 1/2 each of the cooked onions, the spinach, mushrooms and bell peppers. Sprinkle with about 1 tablespoon of garlic powder and then about 3/4 of an ounce of the cheese. Repeat all layers one more time. Finish the top with the remaining pasta, sauce, garlic powder and cheese.
5. BAKE for 20-30 minutes until the cheese is melted and the casserole is hot & bubbly.
Number of Servings: 3
Recipe submitted by SparkPeople user DILBERTA.