Makes 8 servings.

1 pkg. (7 oz.) Creamette 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 bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz.) 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 Creamette Spaghetti as package directs; drain. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10 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. 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.

Note: To reduce sodium, substitute no-salt added tomato sauce.