You’re gonna love this baked spaghetti casserole! It comes together with mushrooms, tomatoes, and lots of cheese! This Cheesy Pasta Casserole is sure a sure-to-satisfy meal that adds a bit of your favorite spices to kick it up a notch! It’s a hearty, diabetes-friendly dinner the whole family will enjoy! What You’ll Need
16 ounces whole wheat spaghetti
8 ounces fresh mushrooms, sliced
1 cup chopped tomatoes
1 teaspoon garlic powder
1 (4-ounce) can chopped green chilies
1 (10-ounce) can 98% fat-free cream of mushroom soup
1 1/2 cups reduced-fat shredded Cheddar cheese, divided
1 tablespoon chopped fresh cilantro What to Do
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large pot, cook spaghetti according to package directions; drain and set aside. In the same pot, combine mushrooms, tomatoes, and garlic powder. Saute over medium heat 5 to 6 minutes or until soft. Stir in chilies, soup, 1 cup cheese and cilantro. Return pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish.
Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake 5 to 7 minutes or until cheese is melted.
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
McCormick Pure Ground Black Pepper 3 Oz
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
Heat oil in a large skillet over medium heat. Sauté onions for 5 minutes, then add garlic and sauté 2 minutes more. Stir in chopped zucchini and mushrooms; sauté 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender
Per Serving: 107 calories; 2.7 g fat; 18.4 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 170 mg sodium. Full nutrition
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