5 oz. spaghetti
1 lb. bulk Italian sausage
1 med. onion, chopped
1 stalk celery, thinly sliced
1 clove garlic, minced
15 oz. can tomato-herb sauce
4 oz. can sliced mushrooms, drained
2 tsp. chili powder
1/4 tsp. crushed red pepper

Cook spaghetti according to package directions. Drain. Meanwhile, crumble sausage into a 1 1/2 quart casserole, then stir in onion, celery and garlic. Microwave, covered on HIGH 5 to 6 minutes or until sausage is no longer pink and onion is tender, stirring once. Drain. Stir in tomato-herb sauce, mushrooms, chili powder and pepper.

1 c. shredded Mozzarella cheese
2 tbsp. snipped parsley

Layer half of the spaghetti in a 10 x 6 x 2 inch baking dish, then top with half of the sausage mixture. Repeat layers. Cover with vented clear plastic wrap. Microwave on high 8 to 10 minutes or until heated through, rotating dish a half turn once. Sprinkle with cheese. Microwave uncovered, 30 to 60 seconds or until cheese is melted. Sprinkle with parsley, if desired. Makes 4 to 6 servings.