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Baked Spaghetti with Zucchini Recipe




Source of Recipe


internet


List of Ingredients




1 – 8 ounce package whole grain organic spaghetti
2 large eggs, beaten
1/3 cup parmesan cheese, grated
2 tablespoons parsley flakes
1 – 8 ounce package mozzarella cheese, shredded
1 medium size zucchini, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
3 cups tomato sauce
1 teaspoon salt
1/8 teaspoon ground black pepper
1 Tablespoon Italian seasoning
1/2 cup parmesan cheese, grated


Recipe



Oven Temp: 350°
Recipe Cooking Time: 25 minutes
Pan Type: baking pan

Preheat oven, spray pan and set aside.

Cook spaghetti according to package directions and drain well. Combine drained spaghetti, beaten eggs, cheese and parsley. Layer half of the spaghetti special mixture in prepared pan.
Top with half of mozzarella cheese.
Repeat layers.
Bake for the allotted time.

Cook zucchini, green bell pepper, onions and garlic in a large skillet until vegetables are tender.
Add tomato sauce, salt, pepper and Italian seasoning. Bring mixture to a boil.
Reduce heat and simmer for 20 minutes or until sauce has thickened.
To serve, cut baked spaghetti and cheese into squares.
Pour the tomato, zucchini sauce over the spaghetti and top with parmesan cheese, let set for 10 minutes before serving.