Portobello Spaghetti Casserole

14 ingredients
4 steps

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

Directions

  1. 1
    Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
  2. 2
    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.
  3. 3
    Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
  4. 4
    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.

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