Garden Veggie Spaghetti Bake
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About ten years ago was my first time on Weight Watchers. I had lost about 35 lbs that time. I’ll admit I didn’t cook as much as I do now because I worked a lot. However, I did have a few staple meals that I loved to have on hand! This is one of them. Even when I wasn’t doing weight watchers this continued to be one of my favorite ways to eat spaghetti!
The bake is one’a of my favorite recipes. It’s creamy, cheesy, packed full of yummy nutrient rich veggies, and quick and easy to prepare! People will think you spent HOURS in the kitchen. But you didn’t, and it’ll be our little secret.
This can also be one of those casseroles that you have to “clean out the left over vegetables in the fridge quickly” type of deals. I’ve added different things over the years, but the zucchini, spinach, tomato, and onion combo is my favorite. I’m sure Eric would love if I were to put mushrooms in it, but not on my watch. I’d throw them or him out the window.
Also, I have some incredibly lovely friends who are vegetarians. This can also EASILY be turned into a vegetarian meal or a Meatless Monday meal. I add lean ground beef or turkey because I like meat and the extra protein kick it gives me. Plus, I’m from the midwest, and we like our meat and potatoes.
I hope you enjoy!
Garden Veggie Spaghetti Bake
Materials
- 10 oz Spaghetti, dry broken in half
- 1 lb Extra Lean Ground Beef (I use ground turkey sometimes too)
- 1 cup shredded Mozzarella cheese
- 3/4 cup low fat cottage cheese
- 1/4 cup whipped cream cheese
- 4 cups Marinara Sauce
- 2-3 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 large bell pepper diced
- 3 medium zucchini (chopped)
- 6 cups fresh baby spinach torn into small pieces (i prefer to remove the stems, but thats a personal preference)
- 1 14.5 ounce can fire roasted diced tomatoes
- cooking spray
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees. Lightly spray a 9×13 casserole dish with cooking spray.
- In a large skillet or dutch oven over medium-high heat add ground beef, onions, and red peppers. Season with kosher salt and pepper. When meat mostly browned add garlic and cook until fragrant. If needed drain any extra grease.
- Add the diced tomatoes and zucchini. Cook for 5-8 minutes until veggies are softened. Add spinach and cook for another couple minutes, until it's lightly wilted.Add in marinara, cottage cheese, and whipped cream cheese. Stir to combine everything. Set to low and stir occasional.
- While the meat is cooking, boil spaghetti noodles in salted water according to package instructions. *remember salted water flavors your noodles so be sure to add it*
- Transfer the noodles and marinara/meat/vegetable mixture into the 9×13 casserole dish. Stir together until combined. Top with mozzarella cheese and cover with aluminum foil. Bake covered for 30-35 minutes. Then, uncover and bake for another 10-15 minutes until cheese is lightly browned and bubbly. Let sit for about five minutes before cutting into six servings. Enjoy!
Just made this tonight. While the family says the taste is good, ours didn’t turn out as a “square” that you could cut but rather more like a plate of spaghetti. I am wondering if the sauce measurement is too much? I will try again another time and reduce the sauce.
to get more of a “piece” you’ll need to let it cool just like you would a lasagna, but I’ll add that to the directions to that it’s more clear. Sorry about that! Hope you still enjoyed!
Agree! I followed the recipe exactly and it was too liquify!!! Tasty but way too much marinara. The picture on star’s blog looked nothing like mine.next time I’ll use 2 cups of marinara.
Made this tonight & my entire family loved it! Thank you for doing what you do. Not only does it keep me on track but I don’t have to make my family different meals. Your recipes are always a hit with my picky boys!
I was wondering what would you use in place of zucchini. I know that is a silly question. I avoid all recipes that call for zucchini and thought maybe I should just ask what to use instead. I am allergic.
Thanks so much. I have really enjoyed your blog.
Hi April! You can leave it out. Some people love mushrooms and add those. You can really add any veggies that you really love in sauce. I use zucchini, green pepper, and spinach because I love those with a red sauce. I hope that helps. It won’t change the points or calories/serving size if leaving it out or adding a different veggies. Just cut the casserole into 6 servings and one piece will be your serving size. I hope that helps and I hope you enjoy!
I was wondering what would you use in place of zucchini. I know that is a silly question. I avoid all recipes that call for zucchini and thought maybe I should just ask what to use instead. I am allergic.
Thanks so much. I have really enjoyed your blog.
Hi April! You can leave it out. Some people love mushrooms and add those. You can really add any veggies that you really love in sauce. I use zucchini, green pepper, and spinach because I love those with a red sauce. I hope that helps. It won’t change the points or calories/serving size if leaving it out or adding a different veggies. Just cut the casserole into 6 servings and one piece will be your serving size. I hope that helps and I hope you enjoy!
Do you think this would work with spaghetti squash instead of spaghetti? It looks so yummy but I try to stay away from pasta. But I wanna eat this!! Lol
I think it would work perfectly! In fact, I’ve been working on a spaghetti squash casserole that’s a little like this.
Do you think this would work with spaghetti squash instead of spaghetti? It looks so yummy but I try to stay away from pasta. But I wanna eat this!! Lol
I think it would work perfectly! In fact, I’ve been working on a spaghetti squash casserole that’s a little like this.
This is my first recipe of yours that I’ve made and now I’m scrolling through to pick out all the other ones I want to try. The only problem with this dish is that it was TOO good! I wanted to just keep eating it because it was so Delicious! Thank you for such wonderful recipes to help me on my WW journey!
It’s funny that you say that because I am 99% positive this is the first recipe I ever wrote a VERY long time ago! I hope you enjoy all the others and thanks for stopping by to rate and review it! Let me know what else ya try. =)
This is my first recipe of yours that I’ve made and now I’m scrolling through to pick out all the other ones I want to try. The only problem with this dish is that it was TOO good! I wanted to just keep eating it because it was so Delicious! Thank you for such wonderful recipes to help me on my WW journey!
It’s funny that you say that because I am 99% positive this is the first recipe I ever wrote a VERY long time ago! I hope you enjoy all the others and thanks for stopping by to rate and review it! Let me know what else ya try. =)
I made this tonight. Soooooooo good! I loved it! Will definitely be in our rotation. Also toddler and husband approved!
Yay! I’m so happy you enjoyed it!
I made this tonight. Soooooooo good! I loved it! Will definitely be in our rotation. Also toddler and husband approved!
Yay! I’m so happy you enjoyed it!
Made this dish for dinner. It was absolutely delicious!! Even my fiancé who is picky about veggies at 2 1/2 servings. This will definitely become a staple in our household.
Thank you for sharing your creativity and healthy dishes. It helps people like me who are starting out on WW believe.
Yay! I am SO happy you and your fiancé enjoyed! I absolutely love sneaking lots of veggies into something and making them taste so yummy. Thank you so much for the compliments too! 🙂
Made this dish for dinner. It was absolutely delicious!! Even my fiancé who is picky about veggies at 2 1/2 servings. This will definitely become a staple in our household.
Thank you for sharing your creativity and healthy dishes. It helps people like me who are starting out on WW believe.
Yay! I am SO happy you and your fiancé enjoyed! I absolutely love sneaking lots of veggies into something and making them taste so yummy. Thank you so much for the compliments too! 🙂