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Baked Spaghetti III




Source of Recipe


Shanny


List of Ingredients




10 oz. low carb spaghetti
3 tbsp. kosher salt
1/2 tsp. garlic powder
1½ cups low fat small curd cottage cheese
1 lb. lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
8 oz. fresh mushrooms, sliced
1 can tomatoes (do not drain)
1 small can tomato sauce
1/2 tsp. dried basil leaves
salt & pepper to taste

Recipe



In a large kettle of water with the kosher salt & garlic powder added, cook spaghetti until al dente. Drain spaghetti and combine with cottage cheese.

White spaghetti cooks, fry ground beef with onion, pepper & mushrooms; spoon off any excess grease add tomatoes, tomato sauce and seasonings.

In a lightly greased baking dish, layer spaghetti with meat sauce, ending with sauce. Bake about 25 minutes at 350°.

(We watched a Food network show last month when we were in Colorado, where we heard the Italian chef say that pasta can be cooked in quite salty water, and she then proceeded to add about 6 tablespoons of salt to her kettle of water! I hadn't tried it before, but it works okay - I didn't salt the sauce too heavily tho' . . . and we didn't need salt at the table.)