MEATLESS BAKED SPAGHETTI RECIPES

Name: Meatless Spaghetti Casserole
Cook time: 45 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 6 ounces spaghetti; 1 tablespoon butter; 1/3 cup parmesan cheese, grated; 2 1/2 cups spaghetti sauce, meatless; 8 ounces part-skim ricotta cheese; 1 small onion, chopped; 3 garlic cloves, minced; 1/4 cup fresh basil, thinly sliced; 1/2 teaspoon oregano; 3 cups mozzarella cheese, shredded, divided

MEATLESS SPAGHETTI CASSEROLE RECIPE - FOOD.COM

Meatless Spaghetti Casserole Recipe - Food.com image

Make and share this Meatless Spaghetti Casserole recipe from Food.com.

Total Time 45 minutes

Prep Time 0S

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces spaghetti
1 tablespoon butter
1/3 cup parmesan cheese, grated
2 1/2 cups spaghetti sauce, meatless
8 ounces part-skim ricotta cheese
1 small onion, chopped
3 garlic cloves, minced
1/4 cup fresh basil, thinly sliced
1/2 teaspoon oregano
3 cups mozzarella cheese, shredded, divided

Steps:

Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
Cover; bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 341, FatContent 16.6, SaturatedFatContent 8.9, CholesterolContent 50, SodiumContent 752.1, CarbohydrateContent 28.7, FiberContent 1.2, SugarContent 8.3, ProteinContent 18.9

MEATLESS SPAGHETTI RECIPE: HOW TO MAKE IT

Meatless Spaghetti Recipe: How to Make It image

This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.—Barbara Njaa, Nikiski, Alaska

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 14 servings.

Number Of Ingredients 20

Ingredients

6 garlic cloves, minced
1 cup chopped celery
1 medium onion, chopped
2 tablespoons canola oil
6 small zucchini, chopped (about 2 pounds)
1 medium green pepper
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes or 2 vegetable bouillon cubes
1 cup hot water
1 jar (6 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar, optional
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley flakes
1 teaspoons salt, optional
1/2 teaspoon pepper
2 pounds spaghetti, cooked and drained

Steps:

In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes. , Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 102 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 624mg sodium, CarbohydrateContent 14g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 3 vegetable

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