Baked Spaghetti

This is a modification of a recipe I got out of a church cookbook, pared down for two. I decided to try it with the fat free cheese, and drizzle some olive oil on top to help it melt. That really helped -- made the cheese just as stringy as it would have been if it was regular cheese. It's a delicious and very filling recipe.

Baked Spaghetti

4 oz whole wheat spaghetti, cooked & drained
2 cups homemade meat sauce, warmed
3 oz Kraft Fat Free Mozzarella cheese
4 tsp olive oil

In a 1 1/2-qt casserole lightly coated with cooking spray, spread pasta in even layer. Spread warmed sauce over pasta. Sprinkle cheese over sauce, and drizzle olive oil on top. Bake at 350 for 25-30 minutes or until cheese is bubbly and starts to brown. Makes 2 servings.

Note: If you don't have any homemade meat sauce made up and stored, you can also make the sauce while the pasta is cooking. Just brown 8 oz lean ground beef (at least 93% lean) with 1/4 cup of chopped onion, stir in 1 cup marinara sauce, and heat throughout.