Best Vegetable Spaghetti Bake Recipes

VEGETABLE SPAGHETTI BAKE

Vegetable Spaghetti Bake image

"This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce," write Laurie Messer of Bonifay, Florida. "I makes excellent use of garden produce, but my family enjoys it anytime of year."

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 9 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked spaghetti
1 jar (28 ounces) meatless spaghetti sauce, divided
1-1/2 cups cut zucchini (1/2-inch pieces)
1 cup sliced celery
1 cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
2 cups fat-free cottage cheese
2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 645mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

VEGETABLE SPAGHETTI BAKE

Vegetable Spaghetti Bake image

A delicious vegetarian dish, perfect alone or completed with a crisp green salad. Enjoyed by both vegetarians and non-vegetarians. Originally from Taste of Home's Light and Tasty, March 02.

Provided by LUv 2 BaKE

Categories One Dish Meal

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces uncooked spaghetti (whole-wheat works well)
28 ounces meatless spaghetti sauce, divided
1 cup zucchini, cut into 1/2 ",pieces
1/2 cup green pepper, chopped
1 cup celery, sliced
1 cup carrot, thinly sliced
1 cup mushroom, thinly sliced
1 medium onion, chopped
1 tablespoon oil
2 cups fat-free cottage cheese
2 cups part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

Steps:

Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
Saute zucchini and next 5 ingredients in oil until tender.
Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
Cover with remaining sauce and sprinkle with parmesan cheese.
Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
Let stand 10 minutes before serving.
Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.

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