Bobby’s Lighter Baked Spaghetti
By Deen Brothers
- Prep time: 15 min
- Cook time: 50 min
- Servings: 6 servings (6 cups)
- 6 ounces whole-wheat angel hair pasta
- 2 teaspoons olive oil
- 1 onion
- 1 green bell pepper
- 1/4 cup water
- 1 pound sweet Italian chicken sausage
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon Paula Deen Seasoned Salt
- 1/4 teaspoon Italian seasoning
- 1 cup reduced-fat shredded cheddar cheese
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 to 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 375°F. 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 to 25 minutes. Let stand 5 minutes before serving.