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Pasta - Bobby Deen's Light Baked Spaghetti Recipe


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     Pasta - Bobby Deen's Light Baked Spaghetti

Category   Entrees - Maindishes
Sub Category   None

Kosher salt
6 oz. whole-wheat angel hair pasta
2 t. EVOO
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 lb. sweet Italian chicken sausage, cases removed
2 green bell peppers, diced
1/2 lb. button or cremini mushrooms, sliced
1/2 t. seasoned salt
1/4 t. Italian seasoning
1 28-oz. can crushed tomatoes
1 c. torn fresh basil leaves
Cooking spray, for the pan
1/2 c. shredded part-skim mozzarella cheese
1/2 c. shredded cheddar cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions; drain.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetable are soft, about 4 minutes. Stir in the tomatoes, 3/4 c. water and the basil and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickened slightly and the flavors are blended, about 15 minutes.
Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray. Add the pasta to the skillet and tooss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese, and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese). Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.

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