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8 oz
GF uncooked spaghetti
1 cup GF ricotta cheese
1 cup shredded GF mozzarella cheese, from an 8 oz
package, divided
2 Tblsp grated gF parmesan cheese
1/2 tsp dried Italian seasoning
1/2 tsp garlic powder
1 jar 26 oz tomato pasta sauce
1 can 14 1/2 oz Italian seasoned diced tomatoes
1 jar 4.5 oz sliced mushrooms, drained
1 pkg 12oz precooked GF breaded chicken cutlets,
1 Tblsp chopped fresh parsley
Preheat oven to 375ºF. Cook spaghetti according to pkg
directions. Drain and set aside. Coat 9 inch baking dish
with cooking spray. Combine ricotta, 1/2 cup mozzarella,
Parmesan, Italian seasoning and garlic powder; set
aside. In bowl combine sauce, tomatoes, and mushrooms.
Toss spaghetti with 2 cups sauce mixture; spread 1 cup
remaining sauce mixture over bottom of baking dish.
Place 1/2 of spaghetti in baking dish. Spread with
reserved ricotta mixture; top with remaining spaghetti.
Top with 1 cup remaining sauce mixture; arrange chicken
over. Spread with remaining sauce over. Sprinkle with
remaining mozzarella. Bake, uncovered, until cheese
melts and spaghetti is heated through, 25 minutes.
Sprinkle with parsley and serve. Makes 4 servings.
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