Intro.

[Guest guest]

Hi Everyone,

 

My name is Nita and I'm new to the list. I am a SAHM of six (ages 9, 7,

6, 4, 2, and 3 months) and I particularly love cooking with whole foods.

My husband is not completely vegetarian, though he has very much enjoyed

the changes in my cooking over the last few years in my transition to

vegetarianism. We live in the beautiful (and sometimes very rainy)

Willamette Valley in Oregon.

 

Here's a pretty quick and easy recipe that seems to be a hit with

meat-eaters too! It was originally a Taste of Home recipe that I adapted

to be meatless. It is a great way to serve whole grain spaghetti noodles

if your family isn't used to whole grain pasta too!

 

Blessings,

Nita

 

 

* Exported from MasterCook *

 

Baked Spaghetti

 

Recipe By :

Serving Size : 10 Preparation Time :0:25

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 green pepper -- chopped

2 cups sliced mushrooms

1 tablespoon olive oil

1 28-ounce can diced tomatos -- with juice

1 can sliced ripe olives -- drained

2 teaspoons dried oregano

1/2 teaspoon dried basil

2 cups shredded cheddar cheese (or non-dairy substitute)

12 ounces whole grain spaghetti -- cooked and drained

2 tablespoons vegetarian broth powder

1/4 cup flour

1 1/2 cups milk

2 cloves garlic -- minced

1/4 cup grated parmesan cheese

 

In a large skillet, saute onion, green pepper, and mushrooms in oil (and

a little water, if necessary) until crisp-tender. Add tomatoes, olives

and spices and simmer uncovered for 5 minutes. Place half of the

spaghetti in a greased 9 " x 13 " baking dish. Top with half of the

vegetable mixture. Sprinkle with half of the cheese. Repeat layers. In

a small saucepan, stir together broth powder and flour. Add milk slowly,

stirring constantly, to form smooth liquid. Add garlic and cook over

medium heat until thickened and drizzle over the casserole. Sprinkle

with parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or

until bubbly and golden on top. Let sit 5 minutes before serving.

 

Source:

" adapted from Taste of Home recipe "

Start to Finish Time:

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

Per serving: 285 Calories (kcal); 11g Total Fat; (35% calories from fat);

13g Protein; 33g Carbohydrate; 30mg Cholesterol; 199mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

NOTES : Use homemade or packaged whole-grain spaghetti noodles.