Ingredients
8 oz spaghetti pasta
1 lb lean ground beef, 7% fat
1 cup frozen diced onions
1/4 cup frozen diced bell peppers
3 large eggs (or 3/4 cup egg substitute, divided)
1 teaspoon dried oregano leaves
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
2 cups shredded Italian-blend cheese, divided
1 jar tomato basil pasta sauce (24-26 oz)
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
4 plum tomatoes
1 bag romaine salad blend (8–10 oz)
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing
8 slices Texas cheese toast
1/2 teaspoon Italian seasoning
Description
Baked Spaghetti With Italian Side Salad
Publix Super Markets
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