Best 2 Vegetable Spaghetti Bake Recipes

"Vegetable Spaghetti Bake" is a delectable and nutritious dish that combines the goodness of fresh vegetables with the comforting flavors of pasta and cheese. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is an excellent choice for a healthy and flavorful meal. It's a versatile dish that can be customized to your preferences, making it a perfect option for a family dinner, a potluck gathering, or a cozy night in. With its vibrant colors and irresistible aroma, "Vegetable Spaghetti Bake" is a dish that is sure to impress your taste buds and leave you feeling satisfied and content.

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VEGETABLE SPAGHETTI BAKE

Vegetable Spaghetti Bake image

"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

Ingredients

8 ounces uncooked spaghetti
1 jar (28 ounces) meatless spaghetti sauce, divided
1-1/2 cups cut zucchini (1/2-inch pieces)
1 cup sliced celery
1 cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
2 cups fat-free cottage cheese
2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

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

VEGETABLE SPAGHETTI BAKE

Vegetable Spaghetti Bake image

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

Ingredients

8 ounces uncooked spaghetti (whole-wheat works well)
28 ounces meatless spaghetti sauce, divided
1 cup zucchini, cut into 1/2 ",pieces
1/2 cup green pepper, chopped
1 cup celery, sliced
1 cup carrot, thinly sliced
1 cup mushroom, thinly sliced
1 medium onion, chopped
1 tablespoon oil
2 cups fat-free cottage cheese
2 cups part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

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.

Tips:

Choose the right vegetables: Use firm vegetables that will hold their shape during baking, such as zucchini, carrots, and broccoli. Avoid vegetables that are too soft or watery, such as tomatoes or cucumbers.
Cut the vegetables into uniform pieces: This will ensure that they cook evenly. If the pieces are too large, they may not cook through, and if they are too small, they may overcook and become mushy.
Season the vegetables well: Use a variety of herbs and spices to add flavor to the vegetables. Some good options include garlic, onion, paprika, and thyme.
Don't overcrowd the baking dish: Make sure there is enough space between the vegetables so that they can cook evenly. If the vegetables are too crowded, they will steam instead of bake.
Bake the vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are using. Check the vegetables frequently to make sure they are not overcooked.
Serve the vegetables immediately: Vegetable spaghetti is best served hot and fresh. You can top it with your favorite sauce or cheese, or simply enjoy it as is.

Conclusion:

Vegetable spaghetti is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. It is also a great way to get your kids to eat their vegetables. With so many different variations to choose from, there is sure to be a vegetable spaghetti recipe that everyone will enjoy.

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