Heart-Healthy Baked Spaghetti
Delight in the comforting flavors of "Heart-Healthy Baked Spaghetti," a wholesome twist on a classic family favorite. Made with nutrient-rich whole wheat spaghetti, a vibrant medley of fresh vegetables, and a seasoned tomato sauce, this dish offers a guilt-free indulgence brimming with heart-smart ingredients. Layered with creamy part-skim ricotta, gooey mozzarella, and a sprinkle of Parmesan, it delivers cheesy satisfaction without overloading on saturated fats. Perfectly baked to golden, bubbly perfection, this 6-serving recipe is low in sodium, packed with fiber, and irresistibly satisfying. Whether you're feeding a health-conscious crowd or simply seeking a nourishing comfort food option, this easy-to-make dish will warm your heart and delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole wheat spaghetti
- 2 tablespoons Extra-virgin olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 medium, diced Red bell pepper
- 1 medium, diced Zucchini
- 28 ounces Low-sodium crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Ground black pepper
- 4 cups Fresh spinach
- 0.75 cup Part-skim ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup, shredded Part-skim mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.
Stir in the crushed tomatoes, oregano, basil, and black pepper. Bring to a simmer and let cook for 10 minutes, stirring occasionally.
Add the fresh spinach to the sauce and cook until wilted, about 3 minutes.
In a large mixing bowl, combine the cooked spaghetti with the sauce and stir until well coated.
Layer half of the spaghetti mixture into a 9x13-inch baking dish.
Spread the ricotta cheese evenly over the first layer of spaghetti.
Add the remaining spaghetti mixture on top of the ricotta layer.
Sprinkle the grated Parmesan cheese evenly over the top layer of spaghetti.
Top with shredded mozzarella cheese.
Bake uncovered in the preheated oven for 20 minutes until the cheese is bubbly and golden brown.
Allow the baked spaghetti to cool for 5 minutes before serving hot.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 54.8 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1906 mg | 147% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
