Doesn’t this look good! One might be thinking about what to have for dinner this evening. So ladies get out the pots and pans and we are going to do some cooking today.
1 package (7 ounces) Spaghetti uncooked
1/2 cup skim milk
1 egg, beaten
Nonstick cooking spray
1/2 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
1 teaspoon salt-free herb seasoning
1/4 teaspoon black pepper
2 cups fresh sliced mushrooms
2 cups shredded part-skim mozzarella cheese
Prepare spaghetti according to package directions. In a medium bowl, blend milk and egg; add the spaghetti and toss and coat. Then spray a 15×10- inch jelly-roll pan with the nonstick cooking spray. Next, spread the spaghetti mixture evenly in a prepared pan. In a large skillet, add a little olive oil, onions, green peppers and garlic. Cook slowly until soft. Add the lean ground beef and cook until the meat is no longer pink; drain. Add the tomato sauce and the seasonings; you want to simmer for at least 5 minutes or longer to let the flavors come together. Last, spoon the beef mixture evenly over the spaghetti, add mushrooms and then top with cheese. Set the oven at 350 and cook for 20 minutes.
Note: Let the dish stand about five minutes before cutting.
The recipe makes 8 servings and has 267 calories per serving.
I hope that you had a fun time cooking with me today!