Veggie Beef Spaghetti Casserole

Multi grain spaghetti, 6 oz.
93% Lean ground beef, 1 lb.
1 tsp. olive oil
1 cup Zucchini, 1 small, 1/2" cubes
1 cup Green Bell Pepper, 1/2" pieces
1 cup Red Bell Pepper, 1/2" pieces
1 shake of garlic powder (or more to taste)
2 shakes of oregano
2 shakes of dried basil
1 shake of red pepper flakes
1 small can Diced Tomatoes
3 Tbsp. grated Parmesan cheese
1 cup Fat Free Mozzarella, divided into two 1/2 cups
1 cup marinara sauce
1 Tbsp chopped scallion

Feel free to add greater quantity of veggies and enjoy!

Break up spaghetti and boil to "nearly done" stage, then drain. Saute zucchini, green and red pepper in tsp. of olive oil. Shake in spices, then stir in tomatoes and pour into 3 quart casserole that has been sprayed with pan spray. Brown and drain ground beef and add to veggies. Add spaghetti and 1/2 cup of mozzarella to veggies and beef and mix up well. Add 1 cup of marinara and stir. Sprinkle parmesan on top, cover with foil and bake at 400 for 20 minutes. Remove from oven, sprinkle remaining 1/2 cup of mozzarella and a tablespoon of scallion and return to oven until melted.

Serving Size: Makes six hearty servings

Number of Servings: 6

Recipe submitted by SparkPeople user HARTSISTER.