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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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A delicious vegetarian dish, perfect alone or completed with a crisp green salad. Enjoyed by both vegetarians and non-vegetarians. Ingredients:
8 ounces uncooked spaghetti (whole-wheat works well) |
28 ounces meatless spaghetti sauce, divided |
1 cup zucchini, cut into 1/2 ",pieces |
1/2 cup green pepper, chopped |
1 cup celery, sliced |
1 cup carrot, thinly sliced |
1 cup mushroom, thinly sliced |
1 medium onion, chopped |
1 tablespoon oil |
2 cups fat-free cottage cheese |
2 cups part-skim mozzarella cheese, shredded |
2 tablespoons parmesan cheese, grated |
Directions:
1. Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
2. Saute zucchini and next 5 ingredients in oil until tender.
3. Spread 1/2 cup spaghetti sauce in a 13x19 baking dish coated with cooking spray.
4. Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
5. Cover with remaining sauce and sprinkle with parmesan cheese.
6. Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
7. Let stand 10 minutes before serving.
8. Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.
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