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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      • By checking this box and submitting my comment, I'm agreeing to Progresso's Privacy Policy, Terms of Use, and Community Rules. Among other things, this means that Progresso (and the rest of General Mills) is free to use (or let others use) anything that I submit (including any ideas, recipes, comments, or other items) with or without attributing it to me. I'm also agreeing that I won't upload anything owned by someone else, or images of (or personal information about) someone else, without their permission.