1/2 box gluten-free spaghetti noodles (10)
1 can (about 2 cups) marinara sauce   (8)
2 tsp minced garlic
1 tsp chopped basil
1/2 tsp dried oregano
2 cups fresh sliced mushrooms
1.5 cups veggie crumbles (5) (or replace with beef or chicken to keep it gluten-free)
1 cup fat-free cheddar cheese (6)

Serves 6. 5 PointsPlus per serving.

Weight Watchers Spaghetti Bake | DIRECTIONS

First, boil pasta until soft While pasta is cooking, combine your sauce, spices, mushrooms, and veggie crumbles in a large pot and saute on medium/high for around 8 minutes. Drain pasta, then add to your sauce pot. Mix thoroughly. Pour half of your pasta mix into a 9×9 casserole dish, then top with half of your cheese. Top with remaining pasta, then remaining cheese. Bake at 350 for 15-20 minutes.

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