1 (7 oz.) spaghetti
1/2 c. skim milk
1 egg, beaten
1/2 lb. ground meat
1 med. onion
1 green pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 tsp. Italian seasoning
1 tsp. herb seasoning
1/2 tsp. pepper
2 c. sliced fresh or canned mushrooms
2 c. shredded part skim Mozzarella cheese

Prepare creamette 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 large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain off fat. 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. Freezes well.