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Grande Baked Spaghetti*




Source of Recipe


JoAnna Lund


List of Ingredients




Grande Baked Spaghetti, Oct 97NL
1 1/2 cups chopped unpeeled zucchini
1/2 cup chopped red bell pepper
1 3/4 cups Hunts Tomato Sauce
1/2 cup (15 oz)chunky salsa
1 tsp Jo's Chili Seasoning
3 cups hot cooked spaghetti, rinsed and drained
1 1/2 cups (6 oz)shredded Kraft reduced-fat Cheddar cheese*

Preheat oven to 350 degrees. Spray an 11x7 inch biscuit pan with butter-flavored cooking spray. In a large skillet sprayed with olive-oil-flavored cooking spray, saute zucchini and red pepper for 5-6 minutes or until vegetables are tenderr. Add tomato sauce, salsa, and Jo's chili seasoning. Mix well to combine. Stir in spaghetti and 1 cup Cheddar cheese. Spread mixture evenly into prepared biscuit pan. Evenly sprinkle remaining 1/3 cup cheddar cheese over top. Bake for 25-30 minutes. Place biscuit pan on a wire rack and let set for 5 minutes. Divide into 6 servings.

HE: 2 Ve, 1 1/3 Pr, 1 Br
201 Calories, 5 gm Fa, 12 gm Pr, 27 gm Ca, 780 mg So, 225 mg Cl, 3 gm Fi
Diabetic: 2 Ve, 1 Mt, 1 St



Recipe