Mexican Baked Spaghetti - cooking recipe

Ingredients

1 lb 96% lean ground beef
1 ounce taco seasoning (1 packet)
15 ounces tomato sauce
16 ounces fat-free refried beans
15 ounces delmonte zesty chili style tomatoes
15 ounces diced tomatoes with green chilies, drained
4 ounces diced green chilies, drained
2 tablespoons Splenda sugar substitute
1 cup salsa (mild, medium or hot)
1 lb barilla plus whole grain spaghetti

Preparation

Preheat oven to 350 degrees.
In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain.
Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.