Ingredients
6 ounces uncooked spaghetti1 tablespoon butter1/3 cup shredded Parmesan cheese1 jar (26 ounces) meatless spaghetti sauce2 cups chopped green pepper1 can (14-1/2 ounces) diced tomatoes, drained1 carton (8 ounces) part-skim ricotta cheese1 can (8 ounces) mushroom stems and pieces, drained1 small onion, chopped3 garlic cloves, minced12 fresh basil leaves, thinly sliced1/2 teaspoon dried oregano3 cups shredded part-skim mozzarella cheese, divided
Preparation
Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes.
In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat.
Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.
