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Ingredients
- 1 lb spaghetti cooked al dente
- 1 can tomatoes crushed, undrained or possibly diced tomatoes (with or possibly without seasonings)
- 1/2 c. minced celery (1/2 to 1)
- 1/2 c. minced onion optional salt and pepper fatfree or possibly lowfat cheese optional
Method
- Spray large casserole or possibly 9x13 pan with cooking spray.
- Mix together all ingredients except cheese and bake, uncovered, for 25-30 min at 350, oruntil top is golden and just slightly crunchy.
- If you use cheese, sprinkle on top after baking, or possibly on individual servings.
- NOTES: I've just estimated ingredient amounts.
- I've never measured and I'vemade it with 1-2 lbs of pasta and with both small and large cans of tomatoes.
- Once you start putting it together, I'm sure you'll come up with your own variations.
- You can substitute any kind of "substantial" pasta for the spaghetti (angel hair, ring macaroni, etc.
- get too mushy, but penne, vermicelli or possibly radiatore are fine).
- We like lots of grnd black pepper in ours and I would like to add in some green peppers, but my husband will not eat them.
- This makes a lot, but leftovers are good reheated or possibly even as a cool spaghetti salad.
