Baked Whole Wheat Spaghetti

Servings: 9

12 ounces uncooked whole-wheat spaghetti
1 tablespoon extra virgin olive oil
1 small green pepper, diced
1 small red pepper, diced
1 small onion, diced
3 cloves garlic, chopped
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ cup burgundy wine or red wine
2 jars of organic pasta sauce
¾ cup shredded Parmesan or low fat mozzarella

1. Boil pasta until just done (al dente) run cold water on pasta until cool. Drain and hold.
   
2. Add olive oil to pan and heat (medium high) until hot add onions, garlic and herbs cook 3-5 minutes until onions are turning translucent. Add peppers and continue to cook for 3-5 more minutes or peppers become soft. Add wine and cook until almost evaporated 3-5 minutes. Add sauce and simmer for 20 minutes. Add pasta mix well. Place pasta and sauce in sprayed 9 x 13 pan.
   
3. Top with cheese and bake at 350. 20-25 minutes or until bubbly and golden.