Baked Spaghetti Casserole

Baked Spaghetti Casserole takes about 1 hour from beginning to end. This recipe serves 9 and costs $1.4 per serving. This main course has 279 calories, 19g of protein, and 11g of fat per serving. 827 people found this recipe to be delicious and satisfying. This recipe from Taste of Home requires butter, oregano, fresh basil leaves, and part skim ricotta cheese. It is perfect for Autumn. With a spoonacular score of 71%, this dish is good. Similar recipes are Baked Spaghetti Casserole, Baked Spaghetti Casserole, and Baked Spaghetti Casserole.

Servings: 9

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 tablespoon butter

1 can (14-1/2 ounces) diced tomatoes, drained

12 fresh basil leaves, thinly sliced

3 garlic cloves, minced

2 cups chopped green pepper

1 can (8 ounces) mushroom stems and pieces, drained

1 small onion, chopped

1/2 teaspoon dried oregano

1/3 cup shredded Parmesan cheese

1 carton (8 ounces) part-skim ricotta cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

6 ounces uncooked spaghetti

1 jar (26 ounces) meatless spaghetti sauce

Equipment:

bowl

blender

baking pan

Cooking instruction summary:

Directions Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through. Yield: 9 servings. Originally published as Spaghetti Casserole in Taste of HomeDecember/January 2005, p47 Nutritional Facts 1 serving equals 301 calories, 12 g fat (7 g saturated fat), 41 mg cholesterol, 774 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cook spaghetti according to package directions; drain.

2. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes.

3. In a blender, cover and process the ricotta cheese until pureed.

4. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese.

5. Add the spaghetti; toss to coat.

6. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.


Nutrition Information:

Quickview
277k Calories
18g Protein
10g Total Fat
27g Carbs
12% Health Score
Limit These
Calories
277k
14%

Fat
10g
17%

  Saturated Fat
6g
41%

Carbohydrates
27g
9%

  Sugar
8g
9%

Cholesterol
37mg
13%

Sodium
827mg
36%

Get Enough Of These
Protein
18g
38%

Vitamin C
37mg
46%

Calcium
448mg
45%

Selenium
25µg
36%

Phosphorus
350mg
35%

Vitamin B2
0.38mg
22%

Manganese
0.44mg
22%

Potassium
665mg
19%

Vitamin A
948IU
19%

Copper
0.36mg
18%

Vitamin B6
0.33mg
17%

Zinc
2mg
15%

Fiber
3g
15%

Vitamin B3
2mg
14%

Vitamin E
2mg
13%

Magnesium
53mg
13%

Iron
2mg
12%

Vitamin K
11µg
10%

Vitamin B5
0.99mg
10%

Folate
34µg
9%

Vitamin B1
0.13mg
9%

Vitamin B12
0.44µg
7%

Vitamin D
0.23µg
2%

covered percent of daily need
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