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Garden Veggie Spaghetti Bake

A delicious way to get all those veggies in!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Author MamaCupcake


  • 8 oz Whole Wheat Spaghetti broken up into pieces
  • 1 lb Extra Lean Ground Beef
  • 3/4 cup Mozzarella, shredded
  • 1 cup non fat cottage cheese
  • 4 cups Marinara Sauce
  • 2-3 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 2 medium zucchinis (chopped)
  • 2-3 cups fresh Spinach torn into small pieces
  • 1 14.5 ounce can fire roasted diced tomatoes
  • cooking spray
  • salt & pepper to taste


  1. Preheat oven to 350 degrees. Lightly spray a 9x13 casserole dish with cooking spray.
  2. In a skillet over medium-high heat add ground beef and season with kosher salt. When meat is broken up add onions and garlic. Continue to cook until the meat is browned and garlic and onions are soft. Drain any excess grease. 

  3. While the meat is cooking, boil spaghetti noodles in salted water according to package instructions.

  4. In the pan with your ground beef, onions, and garlic. 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.

  5. Add your marinara and cottage cheese to the skillet and mix together well. 

  6. Transfer the noodles and marinara/meat/vegetable mixture into the 9x13 casserole dish. Mix together until combined. Top with mozzarella and bake for 30-35 minutes until cheese is melted and slightly browned. Let sit for a few minutes before cutting into six servings. Enjoy!

Recipe Notes

Serving size: 1/6 of the casserole

WW Green Plan: 7 Points | WW Blue Plan: 7 Points | WW Purple Plan: 3 Points
342 Calories 9.5g Fat, 36g Carbs, 5g Fiber, 5g Sugars

*I use my homemade crockpot marinara sauceIf you choose to use a jar of sauce note that the points/calories may change!