Ingredients
1 package (7 ounces) spaghetti1/2 cup egg substitute1/4 cup grated Parmesan cheese1 pound lean ground beef (90% lean)1 medium onion, chopped1/2 cup chopped green pepper1/2 cup chopped sweet yellow pepper2 garlic cloves, minced1 jar (24 ounces) spaghetti sauce1 teaspoon Italian seasoning1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepper1/2 pound sliced fresh mushrooms1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Cook spaghetti according to package directions. Drain and rinse with cold water. In a large bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15x10x1-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 mozzarella cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving.
