1 package (7 ounces) spaghetti
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 garlic cloves, minced
1 jar (26 ounces) meatless spaghetti sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced fresh mushrooms
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions: Cook spaghetti according to package directions. Rinse with cold water and drain. In a large bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; set aside. In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 9 servings.
Nutrition Facts
One serving: 1 piece; Calories: 274; Fat: 8 g; Saturated Fat: 4 g; Cholesterol: 37 mg; Sodium: 685 mg; Carbohydrate: 29 g; Fiber: 3 g; Protein: 22 g; Diabetic Exchange: 2 lean meat, 1-1/2 starch, 1 vegetable.
