Baked Spaghetti

1/2 lb. thin spaghetti
1/2 lb. turkey Italian sausage (2 links)
1 onion, chopped
1/4 lb. mushrooms, sliced (add more if you like mushrooms)
2 cloves garlic, minced
1/4 tsp. red pepper flakes
24 ounces jarred marinara sauce
1 1/2 cups water
1 Tbsp. Italian seasoning
1/4 cup chopped parsley
3/4 cup Parmesan cheese, grated
1 egg and 1 egg white, beaten
1 cup low-fat ricotta cheese
2 cups shredded mozzarella cheese

Cook pasta in a large pot of salted boiling water until just al dente. Drain in colander and rinse with cold water.

In a large nonstick skillet, saute turkey sausage until lightly browned, breaking up with spoon as it  cooks. Remove sausage to a plate and add onion and mushrooms to skillet; saute until onion is softened. Add garlic and red pepper flakes and cook another minute.

Add marinara sauce and 1 1/2 cups water to skillet and add the sausage back into the pan. Add Italian seasoning and chopped parsley and simmer gently for about 10 minutes while you finish preparing the pasta.

Place the cooled pasta in a large bowl and add the egg and egg white and the grated Parmesan cheese and toss to combine.

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick spray. Spread 1 cup of the marinara sauce on bottom of pan. Spread 1/2 of the pasta on top of the sauce. Cover with 1/2 of the remaining sauce and dot evenly with all of the ricotta cheese. Sprinkle half of the mozzarella on top of the ricotta. Layer with remaining pasta, remaining sauce and remaining mozzarella.

Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and bake an additional 20 minutes, or until top is lightly browned. Remove from oven and allow to rest for 10 minutes before cutting into squares and serving.

Serves: 8

WW PP Per serving: 9