I made this dish a couple weeks ago, and I enjoyed it. I found the recipe here: http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti

I made some changes to the recipe, so mine is below:

  • 8 ounces uncooked whole wheat spaghetti
  • 1 pound ground beef or soy crumbles (I used soy crumbles)
  • 1 large can spaghetti sauce (26.5 ounces)
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 8 oz. mushrooms, chopped
  • 8 ounces cream cheese (I used reduced-fat)
  • Fresh grated Parmesan cheese
  • French-fried onions (small can)
  1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
  2. Sautee vegetables in olive oil; when cooked, set aside. In same skillet, brown ground beef or soy crumbles. Drain excess grease. Add spaghetti sauce to skillet and heat.
  3. Add cream cheese to vegetables and stir well. (If cream cheese is not soft, microwave for 20-30 seconds to make it easy to spread.)
  4. Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)
  5. Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes.


  Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking