Vegetarian Baked Spaghetti Food

JEN'S SOUTHWESTERN BAKED SPAGHETTI (VEGETARIAN/VEGAN)

Steps:

• Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
• Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
• Add black beans and corn to mixture. Cook for 2 minutes.
• Add tomato sauce. Cook for 2 minutes.
• Mix spaghetti with the bean/tomato mixture.
• Spread into casserole dish.
• Sprinkle with Daiya cheese or cheese.
• Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
• Remove from oven and let stand for 5 minutes.
• Top with cilantro and serve.

BAKED (VEGETARIAN) CHILI SPAGHETTI

Steps:

• Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes.
• Coat a 13" x 9" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated).
• Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.

VEGETABLE SPAGHETTI BAKE

Steps:

• Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
• Saute zucchini and next 5 ingredients in oil until tender.
• Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
• Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
• Cover with remaining sauce and sprinkle with parmesan cheese.
• Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
• Let stand 10 minutes before serving.
• Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.