Five-Vegetable Spaghetti Casserole

8 servings | Prep Time: 25 Minutes | Start to Finish: 1 Hour

• 2 tablespoons olive oil
• 2 cups shredded zucchini
• 1 cup chopped fresh kale or spinach leaves
• 1 medium onion, chopped (½ cup)
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 1¼ cups chopped tomatoes; or 1 can (14.5 oz) diced tomatoes, drained
• 1 jar (24 oz) marinara or tomato pasta sauce (any meatless variety)
• 4 oz (from 8-oz package) cream cheese, cubed
• 3 cups cooked spaghetti
• 3 tablespoons chopped fresh chives
• 1 cup shredded mozzarella cheese (4 oz)

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.

2 In 3- to 4-quart saucepan, heat oil over medium-high heat. Cook zucchini, kale, onion and mushrooms in oil 4 to 6 minutes, stirring frequently, until onion is crisp-tender; drain well. Return vegetables to saucepan. Stir in tomatoes and marinara sauce; heat until hot.

3 In large microwavable bowl, microwave cream cheese on Medium (50%) 1 to 2 minutes, stirring once, until melted. Add spaghetti and 2 tablespoons of the chives; mix well. Spread spaghetti evenly in baking dish. Spoon vegetable mixture over spaghetti.

4 Bake uncovered about 30 minutes or until bubbly. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 1 tablespoon chives.

1 Serving: Calories 290; Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 460mg; Total Carbohydrate 31g (Dietary Fiber 3g); Protein 10g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Vegetable, ½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2

Use It Up Any leftover cooked pasta can be used in this casserole. And other greens—such as collard greens, beet greens or mustard greens—can be substituted for the kale or spinach.

Not in the mood for meatless? If you have extra cooked ground beef, chicken or sausage, just stir it in with the pasta sauce.