VEGETARIAN BAKED SPAGHETTI
Easy and delicious vegetarian baked spaghetti recipe with mushrooms, bell pepper, and onion.
Provided by Joy Shull
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions, set aside
- Combine onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet.
- Sautee on medium high heat, stirring frequently for 10-15 minutes, or until mushrooms cook down and evaporate their liquid
- Add pasta sauce to veggie mixture and stir to combine
- Using a 9 X 13 baking dish, first lay down all of the cooked spaghetti on the bottom
- Top spaghetti with 1/2 cup mozzarella and 1 cup of parmesan cheese
- Pour sauce over top and mix up with tongs until well combined (add optional red pepper flakes here if desired)
- Top with remaining 1 cup of mozzarella cheese sprinkled over the top
- Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 545 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BAKED SPAGHETTI
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.
Provided by CALLIKO
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
- Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
- Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g
VEGETABLE SPAGHETTI BAKE
"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
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
SPAGHETTI WITH VEGETABLES
Make and share this Spaghetti With Vegetables recipe from Food.com.
Provided by Skooch
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
- Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
- Stir in 3 tablespoons margarine until melted.
- Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
- Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.
VEGETABLE SPAGHETTI BAKE
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
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.
VEGETABLE PASTA BAKE
Make and share this Vegetable Pasta Bake recipe from Food.com.
Provided by Kree6528
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix spaghetti sauce, pasta, vegetables and 1/2 cup of the parmesan cheese.
- Spoon into 13x9-inch baking dish or 3-quart casserole.
- Sprinkle with mozzarella cheese and remaining 1/4 cup parmesan cheese.
- Bake at 375 degrees for 20 minutes.
Nutrition Facts : Calories 457.2, Fat 14.8, SaturatedFat 7.8, Cholesterol 42.2, Sodium 817.2, Carbohydrate 56.7, Fiber 5.7, Sugar 9.6, Protein 23.2
GARDEN VEGETABLE SPAGHETTI
Make and share this Garden Vegetable Spaghetti recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except cheese; cook until hot.
- Serve vegetable mixture over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 418.3, Fat 9.2, SaturatedFat 2.8, Cholesterol 9.8, Sodium 405.5, Carbohydrate 67.7, Fiber 5.3, Sugar 6.6, Protein 16.6
VEGETABLE SPAGHETTI
A great twist to your everyday Italian dishes! Try replacing the pasta with vegetable spaghetti. Pairs good with fish, chicken, lasagna, or whatever else you like. I love love love garlic so I add much more than this. If you prefer marinara sauce over the garlic and olive oil, prepare vegetables without them add the marinara sauce on the top once cooked.
Provided by Chef Mean Green
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a grater, grate zucchini, squash, and carrots long ways to create long strips.
- Cut onion into long thin strips (dicing works also, but I prefer my onions to have the same spaghetti like form as the rest of the vegetables).
- Combine vegetables, olive oil, garlic, lemon juice, salt, and pepper into a large skillet.
- Cook for approximately 20-25 minutes or until the vegetables are cooked to your liking.
- Top with a sprinkle of Parmesan cheese and serve!
Nutrition Facts : Calories 183.8, Fat 14.1, SaturatedFat 2, Sodium 51.8, Carbohydrate 14, Fiber 3.7, Sugar 7.4, Protein 3
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