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5 oz. spaghetti
1 medium onion, chopped
1 lb. bulk Italian sausage
1 stalk celery, thinly sliced
1 clove garlic, minced
1 (15 oz.) can tomato herb
1 (4 oz.) can sliced drained
2 tsp. chili powder
1/4 tsp. crushed red pepper
1 c. (4 oz.) Mozzarella
cheese, shredded

Cook spaghetti; drain. Crumble sausage into 1 1/2-quart
casserole. Stir in onion, celery and garlic. Cover and cook
on High 6 to 8 minutes or until onions are tender. Drain fat.
Stir in tomato sauce, mushrooms, chili powder and pepper.
Place 1/2 spaghetti in a 10 x 6 x 2-inch dish. Top with 1/2 of
sausage mixture. Repeat layers; cover with safe plastic wrap.
Cook on High 8 to 10 minutes. Turn dish once. Sprinkle with
cheese. Uncovered, cook on High 30 to 60 seconds or until
cheese is melted. Garnish with celery leaves (optional).
Serves 4 to 6.

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