1 package (7-oz) Creamette Spaghetti, uncooked
1/2 cup Skim milk
1 Egg, beaten
Vegetable cooking spray
1/2 lb Lean ground beef
1 medium Onion, chopped
1 medium Green pepper, chopped
2 Cloves garlic, minced
1 can (15-oz) tomato sauce
1 tsp Italian seasoning
1 tsp American Heart Association original herb seasoning
1/4 tsp Pepper
2 cup Sliced fresh mushrooms
2 cup Shredded part-skim Mozzarella cheese
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Prepare Creamette Spaghetti as package directs; drain. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10-inch jellyroll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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