Baked Spaghetti Casserole

We had a pretty typical day. 

History lesson:

Yes, paper dolls count--as long as they are historical figures.

Economics lesson:

"Girls, come and see all the things mommy got free at Walgreens (all of that x2).  Never throw away coupons."

Recess/Snack:

Yogurt Bowl (to keep bellies full until dinner)

1/2 c. Greek yogurt

1/2 c. frozen fruit (cherries + blueberries)

drizzle of honey

1/3 c. Kashi Go Lean Crunch

Art class:

Where is the table?

Science:

Because it is always an experiment to find a vegetarian recipe that the whole family likes. 

But I did.

Baked Spaghetti Casserole

1 box whole wheat spaghetti, cooked and drained

1 pkg. reduced fat cream cheese

3 tbs. milk

3 tbs. Parmesan cheese

2 tsp. dried parsley

28 oz. jar of spaghetti sauce

1 1/2 c. shredded mozzarella cheese

Preheat oven to 375 degrees.  Put the cream cheese in a bowl and microwave for 30 seconds or so to soften it.  Add milk. Parmesan, and parsley.  Stir to combine, sprinkle with salt and pepper.  Pour cooked spaghetti into the cheese mixture and stir to coat noodles.  Spray a 13 x 9 pan with cooking spray.  Pat spaghetti into the pan, pour sauce over top (do not mix).  Top with mozzarella cheese.  Bake covered for 30 minutes.  Uncover and bake for another 15 minutes.  Serve!

Of course there were other highlights, but no one wants to see pictures of me folding mounds of laundry while Curlyjo reads Matchlock Gun aloud.  And the kids singing "The Pirates Who Don't do Anything" isn't as funny in still pictures. But you get the idea.