Day 4 Vegetarian week Vegetarian spaghetti bake

1 small yellow onion, diced
8 large garlic cloves, minced
16 oz sliced white mushrooms
1 green bell pepper, diced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 teaspoons dried basil
1 teaspoon dried oregano
1 (25 oz) jar pasta sauce
1 ¼ cups grated parmesan cheese
2 cups shredded mozzarella cheese
16 oz spaghetti

Cook the spaghetti according to package directions to al dente, set aside
Combine the onion, garlic, mushrooms, green pepper, olive oil, salt, pepper, basil and oregano in a large skillet.
Sautee over medium high heat, stirring frequently for 15-20 minutes, or until mushrooms cook down and evaporate their liquid
Add the pasta sauce to veggie mixture and stir to combine
Grease a 9 by 13 baking dish with cooking spray
Place the spaghetti on the bottom of the baking dish
Top the spaghetti noodles with ½ cup mozzarella cheese and 1 ¼ cups of parmesan cheese
Pour sauce over top and mix up with tongs until well combined
Top with remaining 1 ½ cups of mozzarella cheese sprinkled over the top
Bake at 375 degrees for 15-20 minutes, or until the cheese is bubbly and starting to brown on the edges of the dish

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