Ingredients
4 ounces uncooked spaghetti3 portobello mushrooms, stems removed, thinly sliced1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon olive oil1 large egg1/4 cup sour cream2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley1-1/2 teaspoons all-purpose flour1/4 teaspoon garlic powder1/8 teaspoon crushed red pepper flakes1-1/4 cups marinara sauce3/4 cup shredded part-skim mozzarella cheese
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving.
