This is a recipe that my mother used to make when I was a kid growing up in the Bronx. Usually it was a Saturday meal, which could be reheated during the week. I used to love it. It's basically a baked spaghetti recipe. However, my eating habits have changed since then so, for example, I don't eat white pasta. I don't eat meat. Fortunately, reasonable substitutes for those things exist (though I'm sure using those foods in this recipe will still work for you if you like.) But I do have two products to suggest that you consider. I call them healthy alternatives.
The Myth of Tofu (Soybean Products)
I know a lot of people cringe at the thought of eating tofu or soy products. It really didn't used to taste good. Nowadays there are tofu products that do actually taste good to me, that I have been eating for years now. Many of you have heard of "Boca Burgers." Many current and former meat eaters like them as a healthy substitute for your local fastfood burger. I personally prefer Morningstar Farms products. They and others make burgers, hot dogs, chicken cutlets, sausage, ribs, cold cuts, cheese substitute ,even bratwurst. Now, I don't eat all of that stuff, but a lot of it is very good. I definitely say to try it.
I generally use whole wheat pastas, but there is another soy product I want to suggest that you try. It's called Shirataki Noodles. They are pasta shaped noodles (spaghetti, etc.) that are made from tofu. So they taste the same as pasta, especially with spaghetti sauce, except it doesn't do the diet damage that pasta (carbohydrates) does. I use whole wheat spaghetti in this recipe, but the shirataki noodles is a reasonable substitute.
This dish reheats well, and is low calorie, and low fat (unless you use ground beef, but even then it should be lean). Whole wheat is a healthy carb (the fiber is good for you). The shiratake noodles would make it lower carb, and higher protein. Enjoy it. It is easier than it looks. Let me know what you think.
MOM'S PIZZA SPAGHETTI
1 pound Morningstar Farms Crumble (vegetarian ground beef substitute)
1 (16 ounce) jar spaghetti sauce
1 pound whole wheat spaghetti
1 cup shredded mild Cheddar cheese
1 cup low-fat shredded mozzarella cheese
2 teaspoons of oregano (and other spices are optional, depending on your taste; I like a little pepper, garlic, and basil)
Preheat oven to 350 degrees F. In large skillet, cook crumble substitute until brown. Mix in the spices. Mix spaghetti sauce into the skillet. Reduce heat and simmer.
Meanwhile, bring a large pot of water to a boil. Mix in pasta and cook for 8 to 10 minutes or until cooked to your taste; drain.
Mix together cooked spaghetti, crumble and spices mixture, and half of both cheeses, and pour into 9x13 pan. Top with the remaining cheese and bake for 30 minutes, or until thoroughly heated and the cheese is bubbly.