1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
3/4 cup water
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons chili powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 (8-ounce) package spaghetti
2 ounces reduced-fat sharp Cheddar cheese, cut into 1/2-inch cubes
2 tablespoons chopped pimiento-stuffed olives
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
How to Make It
Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Preheat oven to 325°.
Cook spaghetti according to package directions, omitting salt and fat; drain.
Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 325° for 20 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded cheese, and bake, uncovered, 10 additional minutes.