Vegetable Spaghetti Bake

[Guest guest]

Vegetable Spaghetti Bake

 

 

8 ounces uncooked spaghetti

1 jar (28 oz) meatless spaghetti sauce, divided

1 1/2 cups cut zucchini (1/2 inch pieces)

1 cup sliced celery

1 cup thinly sliced carrots

1 cup sliced fresh mushrooms

1 medium onion, chopped

1 tbsp olive or canola oil

2 cups (16 oz) fat free cottage cheese

2 cups (8oz) shredded part skim mozzarella cheese

2 tbsp grated Parmesan cheese

 

Cook spaghetti according to package directions' drain and place in a

large

bowl. Add 1 1/2 cups spaghetti sauce; set aside. In a large nonstick

skillet, saute the zucchini, celery, carrots, mushrooms and onion in

oil

until tender.

 

Spread 1/2 cup spaghetti sauce in a 13x9x2 baking dish coated with

nonstick

cooking spray. Layer with half of the spaghetti mixture, cottage

cheese,

vegetables and mozzarella cheese. Repeat layers. Cover with remaining

sauce; sprinkle with Parmesan cheese. Cover and bake at 350 for 30

minutes.

Uncover; bake 10 -15 minutes longer or until bubbly. Let stand 10

minutes

before serving.

 

9 servings