PORTOBELLO SPAGHETTI CASSEROLE

Portobello Spaghetti Casserole image

In the mood for a meatless meal? You can't go wrong with this easy, Italian-style casserole. You can substitute shiitakes for the portobellos, if you wish. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 3 servings.

Number Of Ingredients 14

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Ingredients

4 ounces uncooked spaghetti
3 portobello mushrooms, stems removed, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 large egg
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1-1/4 cups marinara sauce
3/4 cup shredded part-skim mozzarella cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain., In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 422 calories, Fat 16g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 601mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein.