7 oz. pkg. spaghetti (uncooked)
1/2 c. skim milk
1 egg (beaten)
vegetable cooking spray
1/2 lb. lean ground beef
1 med. onion (chopped)
1 med. green pepper (chopped)
2 cloves garlic (minced)
15 oz. can tomato sauce
1 tsp. Italian seasoning
1 tsp. any salt-free herb seasoning
1/4 tsp. pepper
2 c. sliced fresh mushrooms
2 c. shredded part-skim mozzarella cheese

Prepare spaghetti as package directs; drain. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan. In a large skillet, cook beef, onion, green pepper, and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.