Baked Spaghetti

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Blogger Paula Jones from Bell'alimento shares a twist on spaghetti: baked spaghetti.
  • 20 Min Prep
    45 Min Total
    • 9
      Servings

*High Fiber recipes contain at least 20 percent of the recommended daily value (5 grams) of fiber per serving.

  • Ingredients

    • 12 oz uncooked spaghetti
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons unsalted butter
    • 8 oz sliced fresh mushrooms
    • 2 cloves garlic, finely chopped
    • Salt and pepper, as desired
    • 3 eggs
    • 7 oz shredded mozzarella cheese
    • 1/2 cup Progresso™ panko crispy bread crumbs
  • Directions

    1. Heat oven to 400°F. Spray 12x8-inch (2-quart) ceramic or glass baking dish with cooking spray.
    2. Cook and drain spaghetti as directed on package, using minimum cook time.
    3. Meanwhile, in 8-inch skillet, heat oil and melt butter over medium heat. Add mushrooms and garlic; season with salt and pepper. Cook 4 minutes, stirring occasionally. Set aside.
    4. In large bowl, mix eggs and cheese. Season with salt and pepper. Add mushrooms and spaghetti; toss to coat. Pour spaghetti mixture into casserole. Sprinkle bread crumbs over top.
    5. Bake 20 to 25 minutes or until top is golden brown.
  • Nutrition Facts

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