Vegetable Spaghetti Bake
Ingredients1 h servings
- 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 13-in. x 9-in. x 2-in. baking dish coated with nonstick 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 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
- Nutritional Analysis: One serving (3/4 cup) equals 290 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 645 mg sodium, 36 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
ReviewsRead all reviews 4
This was a good, solid recipe. I think the secret is using a really robust sauce. I added a bit of garlic to mine, as well as different vegetables. The great thing about this recipe is that y...
I had to improvise a little b/c I didn't have all the ingredients... in fact I tried this recipe because I need to do grocery shopping and I needed to find something that would work with what I ...
This is such a fun recipe because it's so versatile! I used my own marinara sauce, zucchini, broccoli, some dried minced onion, minced garlic & threw in a little diced turkey pepperoni. I kinda ...