Ingredients

• 6 ounces uncooked spaghetti
• 1 tablespoon butter
• 1/3 cup shredded Parmesan cheese
• 1 (26 ounce) jar meatless spaghetti sauce
• 2 cups chopped green pepper
• 1 (14.5 ounce) can diced tomatoes, drained
• 8 ounces part-skim ricotta cheese
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 small onion, chopped
• 3 garlic cloves, minced
• 12 Fresh basil leaves, thinly sliced
• 1/2 teaspoon dried oregano
• 3 cups shredded part-skim mozzarella cheese, divided

Directions

1. Cook spaghetti according to package directions; drain.

2. Add butter and Parmesan cheese; toss to coat.

3. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes.

4. In a blender, process the ricotta cheese until pureed. Add to the spaghetti sauce mixture.

5. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese.

6. Add the spaghetti; toss to coat.

7. Transfer to a 13-in. × 9-in. × 2-in. baking dish coated with nonstick cooking spray.

8. Sprinkle with remaining mozzarella.

9. cover; bake at 350 degrees F for 40-45 minutes or until heated through.

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