Makes 9 servings
Ingredients:
*cooking spray
*1 package (7 oz.) angel hair past
*1/2 cup Egg Beaters or 2 eggs (1 egg = 1/4 cup Egg Beaters)
*1/4 cup shredded Parmesan cheese
*1 lb. lean ground beef
*1 yellow onion, chopped
*1/2 cup green bell pepper, chopped
*1/2 cup yellow bell pepper, chopped
*2 large garlic cloves, minced or pressed
*1 jar (26 oz.) Prego Traditional spaghetti sauce
*1 teaspoon Italian seasoning
*1 teaspoon dried basil
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 lb. sliced button mushrooms
*1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese
Directions:
1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Cook pasta according to package directions until al dente. Drain. Immediately rinse with cold water in the colander to prevent the pasta from sticking together. This will not make your pasta cold...don't worry. Make sure the water is all drained out. Transfer the pasta to a large bowl.
2. In the large bowl, add the Egg Beaters and Parmesan. Toss. Spread evenly into the baking dish. Set aside.
3. Heat a large skillet over medium heat. Brown the ground beef, onion, and bell peppers until the meat is no longer pink. Drain. Return the skillet back to the heat. Add the garlic, and cook for 1 minute.
4. Stir in the spaghetti sauce, Italian seasoning, basil, salt, and ground black pepper. Spoon over spaghetti. Top with mushrooms and then mozzarella.
5. Bake, uncovered, for 30 minutes or until lightly browned. Let stand for 5 minutes before serving.
