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Bobby's Lighter Baked Spaghetti Recipe by Bobby Deen

Easy Level
60 MIN 10 Prep + 50 Cook
Servings
$ /Serving
Print
Easy Level
60 MIN 10 Prep + 50 Cook
6 Servings
$ /Serving

Bobby's Lighter Baked Spaghetti Recipe by Bobby Deen

Easy Level
60 MIN 10 Prep + 50 Cook
6 Servings
$ /Serving

Ingredients

  • 6 oz whole-wheat angel hair pasta
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 1/4 cup water
  • 1 lb sweet Italian chicken sausage, casings removed
  • 1 (28 oz) can crushed tomatoes
  • 1/2 teaspoon Paula Deen Seasoned Salt
  • 1/4 teaspoon Italian seasoning
  • 1 cup reduced-fat cheddar cheese, shredded

Preparation

Prepare pasta according to package directions; drain.

 

Heat the oil in a large nonstick skillet. Add the onion and bell pepper and cook until crisp-tender, 2 – 3 minutes. Add water and continue cooking, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 – 8 minutes. Stir in the tomatoes, seasoned salt, and Italian seasoning; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 15 minutes.

 

Preheat the oven to 375º. Spray a 1 1/2-quart casserole with nonstick spray.

 

Add the cooked pasta to the skillet, tossing well to combine. Spoon half the pasta mixture into the casserole. Sprinkle with 1/2 cup cheese. Spoon the remaining pasta mixture over top. Sprinkle with the remaining 1/2 cup cheese. Cover loosely with a tent of foil sprayed with nonstick spray. (Do not let foil touch cheese). Bake until the filling is hot and bubbly and the cheese is melted, 20 – 25 minutes. Let stand 5 minutes before serving.

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