A blog by ordinary people about living an extraordinary life

Baked spaghetti

Bobby Deen, Paula Deen’s younger son, has a new show on The Cooking Channel where he tries to make his mother’s fat and butter-filled recipes healthy (I do love her recipes).  There was an example of this in the most recent Food Network Magazine.  Bobby took Paula’s baked spaghetti recipe, replaced the pork sausage with chicken sausage, used part skim mozzarella cheese and whole wheat pasta, saving about 100 calories per serving.  I took an attempt to make the recipe vegetarian, and even a bit healthier.  With some homemade whole wheat spaghetti, I added additional mushrooms, onions and peppers to replace the sausage.  The addition of fresh parsley upped the flavor in the sauce.  I consider this a success.


  • 6 oz of homemade whole wheat pasta (you can certainly use store bought, cook as indicated)
  • 1 teaspoon of extra-virgin olive oil
  • 2 medium onions, diced
  • 3 cloves of garlic, pressed with a garlic press
  • 1 green bell pepper, chopped
  • 2 red bell peppers, chopped
  • 6 oz of white mushrooms, chopped
  • 6 oz of baby portobello mushrooms, chopped
  • fresh parsley, chopped (I would say about 2 tablespoons)
  • fresh basil, about 12 leaves, torn
  • 28 oz can of crushed tomatoes
  • 3/4 cup of water
  • 1/2 cup of shredded part-skim milk mozzarella cheese
  • 1/2 cup of shredded cheddar cheese
  • salt and pepper to season

Cook the pasta as indicated (the fresh pasta takes 3 minutes to cook), drain and put in a bowl.

Preheat the oven to 375F.

In a non-stick skillet, sauté the onion, seasoned with salt and pepper, in the olive oil over medium heat for about 5 minutes.  Add the garlic and sauté for an additional 2 minutes.  Add the mushrooms and peppers, continuing to cook for 5 minutes.  Add the parsley, basil, crushed tomatoes and the water, bring to a simmer, and cook for an additional 15 minutes until the sauce begins to thicken.  Add the sauce to the spaghetti.

Spray a 2-quart casserole dish with cooking spray.  Add half the spaghetti and sauce mixture.  Cover with 1/4 cup of each of the cheeses.  Add the other half of the spaghetti and top with the remaining cheese.  Bake in the oven for 15-20 minutes, until bubbling.  Allow to rest for 5 minutes before serving.


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This entry was posted on January 8, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , .
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