Low-Fat Spaghetti Casserole

Vegetables of your choice,
1 (6-ounce) container fresh mushrooms
1 green bell pepper
3/4 pound ground meat
1 medium onion, chopped
3 (16-ounce) cans Italian-style tomatoes
1 package spaghetti-sauce seasoning
Garlic powder to taste
1/8 cup brown sugar
10 ounces uncooked spaghetti
1 teaspoon margarine
1 1/2 cups low-fat cottage cheese
1 egg
1/4 cup grated Parmesan cheese

Finely chop fresh vegetables, or chop them into 1-inch chunks, place them in blender with a little liquid from canned tomatoes, and puree. Set aside. In large skillet over medium heat, brown ground meat with onions; drain. Puree or chop tomatoes in blender. Add tomatoes, spaghetti-sauce seasoning, garlic powder and brown sugar to meat-and-onion mixture.

Add vegetables to sauce and cook over low heat about 20 minutes. Sauce should be thick.

Meanwhile, cook spaghetti according to package directions. Drain and spread spaghetti across bottom of 9- by 13-inch heavy-foil pan. Add margarine, cottage cheese and egg, and mix well with noodles. Pour sauce over noodles and sprinkle with Parmesan cheese.

Bake at 350 degrees for 30 minutes.
To freeze and bake: Prepare recipe up to baking time. Cool slightly and wrap for freezing. Do not thaw. Bake covered at 350 degrees for 45 minutes, then uncover and bake 15 to 30 minutes.

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