Simple Chili Spaghetti

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 9%
  • Fat: 2.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.4g
  • Carbohydrate: 49.2g
  • Fiber: 8.5g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 574mg
  • Calcium: 0.0mg


  • 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


  1. 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.)
  2. Bake at 375° for 25 minutes or until thoroughly heated. Remove from oven, and sprinkle with cheese.
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