Laura's Zesty Baked Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box Ronzini Healthy Harvest Whole Wheat Pasta Blend Thin Spaghetti1 lb. 97% lean ground beef1 sm. onion, chopped1 med. clove garlic, minced1 t. dried basil½ t. dried oregano½ t. Morton Lite saltfresh ground black pepper to taste1-10 oz. can Campbell’s Healthy Request Cream of Mushroom Soup1 can Hunt’s Original Style Mushroom spaghetti sauce, divided6 deli slices low-moisture, part-skim mozzarella cheese
Preheat oven to 350º. Prepare spaghetti noodles according to package directions, cooking to “firm.” Drain well. Set aside. In lg. skillet, add beef, onion, garlic, basil, oregano, salt and black pepper. Brown until meat is no longer pink. Drain. In lg. bowl, mix together the meat mixture with soup, noodles and Hunt’s spaghetti sauce (reserving 1 c. sauce). Spray a 2.5 quart casserole dish with non-stick cooking spray. Add half of the spaghetti mixture to the dish. Top with 3 slices mozzarella cheese. Add remaining half of spaghetti mixture to dish. Evenly distribute 1 c. spaghetti sauce over this and top with remaining 3 slices of mozzarella cheese. Bake in oven 20 mins. or until cheese begins to turn golden brown. Makes 8- 1 ½ cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LUVTEACHINGPREK.
Number of Servings: 8
Recipe submitted by SparkPeople user LUVTEACHINGPREK.
Nutritional Info Amount Per Serving
- Calories: 364.1
- Total Fat: 12.9 g
- Cholesterol: 41.6 mg
- Sodium: 725.7 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 8.6 g
- Protein: 19.2 g
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