5 oz. spaghetti
1 lb. bulk Italian sausage
1 med. onion, chopped
1 stalk celery, thinly sliced
1 clove garlic, minced
1 (15 oz.) can tomato-herb sauce
1 (4 oz.) can sliced mushrooms, drained
2 tsp. chili powder
1/4 tsp. crushed red pepper
1 c. shredded Mozzarella cheese
Celery leaves; optional

Cook spaghetti according to package directions. Drain. Meanwhile, crumble sausage into a 1 1/2 quart casserole. Stir in onion, celery, and garlic. Cook, covered, on 100% power (high) for 6-8 minutes or until no pink remains and onion is tender, stirring once to break up sausage. Drain off fat. Stir in tomato-herb sauce, mushrooms, chili powder, and pepper.

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 microwave-safe plastic wrap. Cook on high for 8-10 minutes or until heated through, rotating the dish a half turn once. Sprinkle with cheese. Cook, uncovered, on high 30- 60 seconds or until cheese is melted. Garnish with celery leaves, if desired. Makes 4-6 servings.