Red Pepper Spaghetti Florentine

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

1. COOK spaghetti according to package directions. Drain.

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.