This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Vegetable Spaghetti Bake

By: Laurie Messer

"'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.'"

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

8 ounces uncooked spaghetti
1 (28 ounce) jar meatless spaghetti sauce, divided
1 1/2 cups sliced 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 or canola oil
2 cups fat-free cottage cheese
2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions

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.

Footnotes

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.