Baked Spaghetti

This was really good. I found it on a message board and decided to give it a try. Vic abolutely loved it and I will definitely make it again. We are having the leftovers tonight. You get 6 great sized portions and pair that with a nice zero point veggie (we had green beans sauteed with sliced fresh mushrooms) you'll have a great healthy meal. Oh! I forgot to mention that this is a meatless meal!

Baked Spaghetti

Serves: 6
Points: 6

Ingredients

8 oz uncooked whole-wheat spaghetti
2 egg white(s)
1/2 cup fat-free skim milk
1/2 tsp kosher salt
9 oz meatless soy crumbles, slightly thawed
1 small onion(s), chopped
1/2 cup green pepper(s), chopped
22 oz canned tomato sauce
4 1/2 oz part-skim mozzarella cheese

Instructions
1) Preheat oven to 350 degrees.
2) Cook spaghetti according to package directions; drain.
3) In a large bowl, beat the egg whites, milk & salt. Add spaghetti; toss to coat.
4) Coat a 9x13 baking dish with cooking spray and transfer the spaghetti to it.
5) In a large skillet, mix the crumbles, onion & green pepper and cook over Medium heat until the crumbles are hot and the veggies are somewhat tender.
6) Add the tomato sauce and mix well.
7) Spread the sauce evenly over the spaghetti
8) Bake uncovered for 20 minutes. Sprinkle cheese over the spaghetti and bake for an additional 10 minutes or until cheese is melted
9) Let stand 5 minutes before serving