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Bobby’s Lighter Baked Spaghetti

By Bobby Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

Directions

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.