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Vegetable Spaghetti Bake

  • 65minutes
  • 327calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 226.79 g uncooked spaghetti (whole-wheat works well)

  2. 793.78 g meatless spaghetti sauce, divided

  3. 236 1/29 ml zucchini , cut into 1/2 ",pieces

  4. 118 1/59 ml green pepper , chopped

  5. 236 1/29 ml celery , sliced

  6. 236 1/29 ml carrot , thinly sliced

  7. 236 1/29 ml mushroom , thinly sliced

  8. 1 medium onion , chopped

  9. 14.79 ml oil

  10. 473.18 ml fat-free cottage cheese

  11. 473.18 ml part-skim mozzarella cheese , shredded

  12. 29 1/28 ml parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.

  2. Saute zucchini and next 5 ingredients in oil until tender.

  3. Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.

  4. Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.

  5. Cover with remaining sauce and sprinkle with parmesan cheese.

  6. Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.

  7. Let stand 10 minutes before serving.

  8. Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.

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