Baked Spaghetti

Nut-free
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sugar
Dish type
Main Dish
Serves
10
Ready in
1 hour, 15 minutes

Ingredients

  • 12 oz. spaghetti, uncooked
  • 1 lb. ground beef
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 (14.5-oz.) cans diced tomatoes with green chiles, undrained
  • 1 (8-oz.) can mushroom stems and pieces, drained
  • 1 (2.25-oz.) can sliced black olives, drained
  • 2 tsp. dried oregano
  • 2 cups shredded Cheddar, divided
  • 1 (10.75-oz.) can cream of mushroom soup
  • 1/4 cup grated Parmesan

Directions

Prep Time
15 minutes
Cook Time
1 hour
Ready in
1 hour, 15 minutes
  1. Preheat oven to 350°F. Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray; set aside. Cook spaghetti according to package directions; drain. Rinse with cold water; drain. Set aside.
  2. In a large skillet cook ground beef, onion and bell pepper until beef is browned and vegetables are tender. Drain fat. Stir in tomatoes, mushrooms, olives and oregano. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes.
  3. Place half the cooked spaghetti evenly in baking dish. Top with half the ground beef mixture. Sprinkle with 1 cup of the Cheddar. Repeat layers.
  4. In a medium bowl stir together soup and 1/4 cup water. Pour over Cheddar layer. Sprinkle with Parmesan. Bake, uncovered, 30 to 35 minutes or until heated through.

Nutritional Information

Serving Size
1
Per Serving
Calories 345, Calories Fat 115, Total Fat 12g, Saturated Fat 6g, Cholesterol 54mg, Sodium 838mg, Carbohydrate 35g, Protein 21g
Serving Size1
Calories345
Calories Fat115
Calories (fat) extra34
Total Fat12g
Total Fat (extra)20
Saturated Fat6g
Saturated Fat (extra)33
Trans Fat0g
Cholesterol54mg
Cholesterol (extra)18
Sodium838mg
Sodium (extra)35
Potassium224mg
Carbohydrate35g
Carbohydrate (extra)12
Fiber1g
Fiber (extra)8
Sugars4g
Protein21g
Omega30g
Vitamin A796IU
Vitamin A (extra)16
Vitamin C22mg
Vitamin C (extra)37
Iron3mg
Iron (extra)3