Simple Chili Spaghetti

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 272
Caloriesfromfat 9 %
Fat 2.7 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.4 g
Carbohydrate 49.2 g
Fiber 8.5 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 574 mg
Calcium 0.0 mg


8 ounces spaghetti, uncooked
1 (26-ounce) jar fat-free spaghetti sauce
1 (15-ounce) can vegetarian chili
1 (4-ounce) can sliced mushrooms, drained
2 teaspoons chili powder
1/2 teaspoon garlic powder
Vegetable cooking spray
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese


Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, combine spaghetti sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Coat a 13- x 9- x 2-inch baking dish with cooking spray; add spaghetti, and spoon sauce over spaghetti. (Casserole may be covered and refrigerated at this point and baked later. Bake 35 minutes or until thoroughly heated.)

Bake at 375° for 25 minutes or until thoroughly heated. Remove from oven, and sprinkle with cheese.