Garden Veggie Spaghetti Bake
A delicious way to get all those veggies in!
Servings: 8
Ingredients
- 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 9x13 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 9x13 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!
Notes
Serving size: 1/8 of the casserole
342 Calories 9.5g Fat, 36g Carbs, 5g Fiber, 5g Sugars
WeightWatchers Points: 9 Points
*I use my homemade crockpot marinara sauceIf you choose to use a jar of sauce note that the points/calories may change!
