| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Italian | Pasta | 8 | Servings |
INGREDIENTS
| 1 | pk | (7-oz) Creamette Spaghetti; uncooked |
| 1/2 | c | Skim milk |
| 1 | Egg; beaten | |
| Vegetable cooking spray | ||
| 1/2 | lb | Lean ground beef |
| 1 | md | Onion; chopped |
| 1 | md | Green pepper; chopped |
| 2 | Cloves garlic; minced | |
| 1 | cn | (15-oz) tomato sauce |
| 1 | ts | Italian seasoning |
| 1 | ts | American Heart Association original herb seasoning |
| 1/4 | ts | Pepper |
| 2 | c | Sliced fresh mushrooms |
| 2 | c | Shredded part-skim Mozzarella cheese |
INSTRUCTIONS
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. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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